Batter Dipped Fried Mushrooms with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the fried mushrooms on salad
- 200 grams Pastry flour
- 2 eggs
- 200 milliliters sparkling mineral water
- 2 Tbsps sunflower oil
- 1 Tbsp Curry
- salt
- freshly ground pepper
- 1 generous pinch Cumin
- Fat (for sautéing)
- 200 grams button Mushroom
- 100 grams lamb's lettuce
- 1 head Radicchio
- 2 Tbsps White vinegar
- 2 Oranges
- 1 pinch sugar
- 1 generous pinch Mustard
- For the orange yogurt dip
- 1 organic Orange
- 1 hard-boiled egg
- 1 shallot
- 3 Tbsps Mayonnaise
- 150 grams Natural yogurt
- salt
- freshly ground pepper
Preparation steps
For the fried mushrooms on salad: Separate the eggs. Beat the egg whites until stiff. Mix the yolks with flour, mineral water, 1 tablespoon oil, curry powder and cumin, season with salt and pepper and stir until well combined. Cover and refrigerate 30 minutes.
For the orange yogurt dip: Meanwhile, rinse the orange pat dry and grate the zest. Squeeze out the juice. Peel the egg and coarsely chop. Peel the shallot and chop very finely. In a bowl, stir together the mayonnaise, yogurt, orange zest and juice, egg and shallot. Season with salt and pepper.
Clean lettuce and radicchio, rinse, spin dry and pluck radicchio into bite-size pieces. Clean the mushrooms with a damp cloth, trim the stem ends. Working over a bowl to catch the juice, with a paring knife, follow the curve of the orange and remove the peel and white pith. Cut in between the membranes to release the fruit. Arrange the radicchio, lettuce and orange segments decoratively on plates. Whisk together the vinegar, remaining oil, sugar and mustard, season with salt and pepper and drizzle over the salad.
Fold the egg whites into the yolk batter. Heat the oil in a skillet. dredge the mushrooms in the batter letting the excess drip off and working in batches, saute the mushrooms until golden brown. Drain on paper towels. Arrange the mushrooms on the salad and serve with the orange yogurt dip.
