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Ingredients
Breaded Parasol Mushrooms with Potato Salad and Cucumber Sauce
- 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)
For the potato salad: Scrub the potatoes thoroughly and cook in boiling salted water until knife-tender, around 20 minutes.
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.
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.
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.
In a large skillet, heat the butter or oil.
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.
Slice the second lemon and arrange over the mushrooms.
Finely chop the chives, mix into the potato salad and season with salt and pepper. Serve with the breaded mushrooms and cucumber sauce.
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 20.11 g | (21 %) | ||
| Fat | 16.96 g | (15 %) | ||
| Carbohydrates | 76.51 g | (51 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 5.38 g | (18 %) |