Batter Dipped Fried Mushrooms with Salad

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Batter Dipped Fried Mushrooms with Salad
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein16 g(16 %)
Fat31 g(27 %)
Carbohydrates53 g(35 %)
Sugar added1 g(4 %)
Roughage7 g(23 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.4 μg(12 %)
Vitamin E6.3 mg(53 %)
Vitamin K18.2 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate141 μg(47 %)
Pantothenic acid2.6 mg(43 %)
Biotin26.7 μg(59 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C94 mg(99 %)
Potassium895 mg(22 %)
Calcium169 mg(17 %)
Magnesium55 mg(18 %)
Iron3.4 mg(23 %)
Iodine31 μg(16 %)
Zinc1.6 mg(20 %)
Saturated fatty acids14.6 g
Uric acid97 mg
Cholesterol203 mg
Complete sugar17 g

Ingredients

for
4
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
How healthy are the main ingredients?
RadicchioMayonnaisesugarMustardeggCurry

Preparation steps

1.

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. 

2.

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.

3.

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.

4.

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.