Oyster mushroom nuggets with buttery potatoes

Oyster mushroom nuggets with buttery potatoes

Total: 45 min. | Active: 45 min.
vegetarian
Nutritional value / person: 657 kcal
, Fat: 32 g
, Carbohydrate: 72 g
, Protein: 18 g
Pleurotus ostreatus, oyster fungus or oyster mushrooms, as they are most commonly known, have a soft yet firm texture and a very subtle smell when fresh. The larger oyster mushrooms can be turned into schnitzel, while the smaller ones are perfect as nuggets – crumbed, seasoned and fried. Serve them with oven fries, potato salad or buttery potatoes.

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nuggets

200 g breadcrumbs
1 tbsp garlic powder
1 tbsp mild paprika
½ tsp salt
5 tbsp white flour
2 eggs, beaten
1 pinch nutmeg
500 g oyster mushrooms, stalks removed
3 dl sunflower oil

Buttery potatoes

800 g waxy potatoes, peeled
salted water, boiling
25 g butter
¼ bunch parsley, finely chopped
1 organic lemon, cut into wedges
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How it's done

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Nuggets

Mix the breadcrumbs, garlic powder, paprika and salt, place in a shallow dish. Empty the flour into a shallow dish, beat the egg and nutmeg in a deep dish. Toss the mushroom slices in the flour and shake off the excess. Dip the mushrooms in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a frying pan, fry the mushrooms in batches for approx. 2 mins. on each side, drain on kitchen paper.

Buttery potatoes

Cook the potatoes in boiling salted water over a medium heat for approx. 25 mins. until soft, then drain. Heat the butter in the same pan, add the parsley and potatoes, mix, heat through gently. Plate up the nuggets and potatoes, top with the lemon wedges.

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