Sesame-Breaded Portobello Mushrooms with Potatoes and Beets
Ingredients
- For the beets
- 400 grams Beets
- ½ stalk cinnamon
- ½ tsp fennel seeds
- ½ stalk Licorice
- salt
- For the potatoes
- 400 grams small, waxy potatoes
- For the mushrooms
- 8 large Portobello Mushroom
- 1 egg
- freshly ground peppers
- 4 Tbsps light Sesame seeds
- 4 Tbsps black Sesame seeds
- 3 Tbsps vegetable oil
- For the vinaigrette
- 2 scallions
- 3 sprigs curly parsley
- 1 tsp Caper (from a jar)
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
Preparation steps
Rinse the beets, place in a small saucepan and just cover with water. Add the cinnamon stick with fennel seeds, licorice and 1/2 teaspoon salt. Bring to a boil. Simmer over medium heat for 45-60 minutes.
Rinse the potatoes and cook for 25-30 minutes in boiling salted water.
Meanwhile clean the mushrooms and unscrew the stems carefully. Beat the egg and season with salt and pepper. Press the mushroom caps down firmly first in the beaten egg and then in the sesame seeds for breading. Sauté the mushrooms on all sides in a hot pan with oil, remove and drain on paper towels.
For the vinaigrette, trim the scallions, rinse and cut into very thin rings. Rinse the parsley, shake dry and finely chop the leaves. Stir together the scallions, capers, olive oil and vinegar and season with salt and pepper.
Rinse the beets in cold water and peel. Cut the beets in half lengthwise.
Drain potatoes, let evaporate and serve with the beets on plates. Put 2 fried mushroom caps on top and serve drizzled with the vinaigrette.
