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Deep-Fried Porcini Mushrooms with Remoulade
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 43 mins
Calories:
1460
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,460 cal. | (70 %) | ||
| Protein | 72.07 g | (74 %) | ||
| Fat | 63.57 g | (55 %) | ||
| Carbohydrates | 149.4 g | (100 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.28 g | (114 %) |
more nutritional values
| Vitamin A | 464.54 mg | (58,068 %) | ||
| Vitamin D | 1.02 μg | (5 %) | ||
| Vitamin E | 4.66 mg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 3.02 mg | (25 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 48.46 μg | (16 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 0.25 μg | (1 %) | ||
| Vitamin B₁₂ | 0.72 μg | (24 %) | ||
| Vitamin C | 24.82 mg | (26 %) | ||
| Potassium | 149.03 mg | (4 %) | ||
| Calcium | 194.93 mg | (19 %) | ||
| Magnesium | 14.33 mg | (5 %) | ||
| Iron | 46.34 mg | (309 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 9.82 g | |||
| Cholesterol | 106.4 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 800 grams small Porcini mushroom
- 2 eggs
- salt
- peppers
- 60 grams Pastry flour
- 100 grams breadcrumbs
- vegetable oil (for frying)
- 200 grams mixed Lettuce (such as radicchio, arugula, frisee etc)
- 4 small Pickle (from the jar)
- 3 Pearl onion (from the jar)
- 1 Tbsp chopped Dill
- 300 milliliters Mayonnaise
- 1 lemon
Preparation steps
1.
Wipe the mushrooms thoroughly and cut smaller if necessary. Whisk the eggs in a small bowl.
Season the mushrooms with pepper and turn them first in the flour and then in the beaten eggs. Finally, coat with the breadcrumbs.
2.
Heat the oil in a wide saucepan (it is hot enough when small bubbles appear on the handle of a wooden spoon).
Fry the mushrooms for about 5 minutes. Drain on absorbent paper.
3.
Rinse the lettuce, shake dry, tear into smaller pieces and arrange on plates.
4.
Cut the cucumbers and onions into small cubes and mix into the mayonnaise, along with the dill. Season with salt and pepper.
5.
Cut the lemon into slices.
Place the mushrooms on the prepared plates and serve with the sauce and lemon wedges.
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