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Deep-fried Porcini Mushrooms

Deep-fried Porcini Mushrooms
© Constantin Fischer
Home Food & Drinks Recipes Cooking Deep-fried Porcini Mushrooms

Deep-fried Porcini Mushrooms

Vegetarian

A mushroom classic as an alternative to the classic schnitzel - served with a crisp, fruity salad.

Constantin Fischer

For the porcini mushrooms:

Ingredients (4 servings)
600 g fresh porcini mushrooms
2 eggs
breadcrumbs
salt
pepper
1 tablespoon(s) butter
rapeseed oil

For the salad:

Ingredients (4 servings)
1 small lettuce
100 g rocket
200 g cherry tomatoes
100 g raspberries (to garnish)

For the dressing:

Ingredients (4 servings)
1 tablespoon(s) Dijon mustard
2 tablespoon(s) olive oil
1 tablespoon(s) apple cider vinegar
salt
pink pepper

For the sauce:

Ingredients (4 servings)
1 tablespoon(s) small capers
8 gherkins
6 cashew nuts
2 egg yolks
200 g plain yoghurt
150 ml rapeseed oil
salt
pepper
  • For the salad, wash the lettuce and tomatoes well and dry. Slice the tomatoes and put everything aside. The raspberries are only added just before serving.
  • For the dressing, put all the ingredients in a tall measuring jug and mix with a hand blender until smooth and well combined. Season with salt and pepper and add to the salad just before serving.
  • For the sauce, put all the ingredients in a stand mixer and mix until smooth and well blended. Season with salt.
  • Clean the porcini mushrooms with a brush if necessary and halve or quarter them depending on their size.
  • Prepare two deep plates, one with egg and the other breadcrumbs. Beat the egg with a fork. Gradually bread the porcini mushrooms and place on a plate.
  • Melt butter in a frying pan and add rapeseed oil, then fry the breaded porcini mushrooms on both sides until golden brown.
  • Arrange the mushrooms with the dressed salad and the sauce and garnish with the raspberries. 
Constantin Fischer
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