Fried Oyster Mushrooms with Herb Yogurt
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,462 cal. | (70 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 40.9 μg | (91 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 82.8 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 506 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- ½ bunch Basil
- ½ bunch Chives
- ½ bunch parsley
- 600 grams Oyster mushrooms
- 200 grams Pastry flour
- 3 eggs
- ¼ l milk
- 1 garlic clove
- salt
- peppers
- 500 grams clarified butter (for frying)
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
Preparation steps
Preheat the oven to 80°C (approximately 175°F).
Rinse the herbs and shake dry. Remove the stalks and chop the leaves. For the mushrooms, remove the stems and wipe the caps clean with a paper towel. Dip the mushrooms in half of the flour. Separate the eggs and beat the yolks with the remaining flour and milk in a bowl. Whip the egg whites until stiff and fold into the egg yolk mixture. Remove the garlic and finely chop, fold then fold in. Season with salt and pepper. Heat the butter in a saucepan and add the oyster mushrooms successively - dip into the batter and deep fry until crisp in the hot butter. Drain on paper towels and keep the oven warm at 80°C (approximately 175°F). Mix the yogurt with the lemon juice and herbs. Season with salt and pepper and serve with the oyster mushrooms.
