Breaded Parasol Mushrooms with Potato Salad and Cucumber Sauce

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Breaded Parasol Mushrooms with Potato Salad and Cucumber Sauce
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
514
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie514 cal.(24 %)
Protein20.11 g(21 %)
Fat16.96 g(15 %)
Carbohydrates76.51 g(51 %)
Sugar added1.05 g(4 %)
Roughage5.38 g(18 %)
Vitamin A121.44 mg(15,180 %)
Vitamin D1.44 μg(7 %)
Vitamin E4.89 mg(41 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂1.11 mg(101 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.46 mg(33 %)
Folate131.31 μg(44 %)
Pantothenic acid2.33 mg(39 %)
Biotin2.36 μg(5 %)
Vitamin B₁₂1.23 μg(41 %)
Vitamin C43.99 mg(46 %)
Potassium1,517.17 mg(38 %)
Calcium199.86 mg(20 %)
Magnesium62.22 mg(21 %)
Iron4.21 mg(28 %)
Iodine40.35 μg(20 %)
Zinc2.41 mg(30 %)
Saturated fatty acids3.51 g
Cholesterol118.83 mg

Ingredients

for
4
For the potato salad
500 grams potatoes (Predominantly waxy)
1 onion
2 Tbsps White vinegar
125 milliliters hot Broth
1 tsp Mustard
salt
freshly ground peppers
3 Tbsps vegetable oil
Chives (for garnish)
For the cucumber sauce
1 Cucumber
1 garlic clove
2 sprigs parsley
Basil
150 grams Yogurt
salt
freshly ground peppers
1 pinch sugar
For the mushrooms
500 grams Mushrooms (Parasol)
50 grams Pastry flour
3 eggs
150 grams breadcrumbs
Fat (for frying)
2 lemons (organic)
How healthy are the main ingredients?
potatoMushroomMustardparsleysugaronion

Preparation steps

1.

For the potato salad: Scrub the potatoes thoroughly and cook in boiling salted water until knife-tender, around 20 minutes. 

2.

Meanwhile, for the sauce: Peel the cucumber, cut in half, remove the seeds and grate coarsely. Peel the garlic and finely chop. Finely chop the herbs. Mix everything together with the yogurt and season with salt, pepper and sugar. 

3.

Drain and peel the potatoes then cut into slices. Finely dice the onion and add to the potatoes along with the vinegar, broth, mustard and oil. Season with salt and pepper.

4.

For the mushrooms: Brush the mushrooms to remove any dirt or sediment. Squeeze the juice from 1 lemon, drizzle over the mushrooms and season with salt and pepper.

5.

In a large skillet, heat the butter or oil. 

6.

Dip the mushrooms in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumbs. Deep-fry the mushrooms until golden brown on all sides. Drain on paper towels.

7.

Slice the second lemon and arrange over the mushrooms.

8.

Finely chop the chives, mix into the potato salad and season with salt and pepper. Serve with the breaded mushrooms and cucumber sauce.