Oyster mushroom nuggets with buttery potatoes

Name: Oyster mushroom nuggets with buttery potatoes
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 tbsp white flour; 2 eggs; 25 g butter; 500 g oyster mushrooms; 800 g waxy potatoes; ¼ bunch parsley; 1 organic lemons; 3 dl sunflower oil; 200 g breadcrumbs; 1 tbsp garlic powder; 1 tbsp mild paprika; ½ tsp salt; 1 pinch nutmeg

main dish Vegetarian

Total: 45 min. | Active: 45 min.

vegetarian

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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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

How it's done

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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