Breaded Mushrooms Recipe on a Colorful Leaf Salad

Name: Breaded Mushrooms Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Mixed leaf salad 100 g; tomato cubes or 2 tbsp; cocktail tomatoes 3 pc; Salt 2 - 3 pinch; white pepper 1 pinch; radish 2 pc; Cress 1/4 packet; mushrooms or oyster mushrooms 5 - 8 pc; flour 2 tbs; egg 2 pc; Salt 4 pinch; Pepper 4 pinch; thyme 1/2 tsp; breadcrumbs 4 tbs; vegetable oil for baking 150 ml; white wine vinegar 2 tbsp; brown sugar 1 tsp; Dijon mustard 1 tsp; Salt 1 pinch; white pepper 1 pinch; oliv oil 6 tbs; Mayonnaise 2 tbs; Créme Fraîche 2 tbs; lemon juice 1 - 2 tbs; Salt 2 pinch; Pepper 2 pinch

breaded mushrooms with salad Recipe Image © Food photographer Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’ll show you my Breaded Mushrooms Recipe.

The baked mushrooms are a wonderful dish and I serve them with colorful leaf salads and a delicious dip.

The preparation time is about 40 minutes, this mushroom dish is fun and an ideal vegetarian dinner.

You can also serve the crispy mushrooms on lettuce as a starter in a menu and make everyone happy.

I wish you good luck and a good appetite! Write me a comment at the end of the recipe, I’m happy!

Table of Contents

1. Recipe Breaded Mushrooms
2. Calories and Nutritional Values
3. Shopping List Breaded Mushrooms
4. Tips for Breaded Mushrooms Preparation
5. Tip for Breading Without Egg
6. More Vegetarian Recipes Ideas

1. Recipe Breaded Mushrooms

Below is the recipe for baked, breaded mushrooms with the exact quantities. Wish you good luck!

Breaded Mushrooms on a Colorful Leaf Salad

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 483

Preparation Time 20 Min.

Cook Time 20 Min.

Total Time 40 Min.

Simple guide for preparing breaded and baked mushrooms.

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Ingredients

Ingredients for the Salad
100	g	Mixed leaf salad (I also like to use young spinach or rocket salad)
2	tbsp	tomato cubes or (See the link in the article preparing tomato concassée )
3	pc	cocktail tomatoes
2 – 3	pinch	Salt (I use Himalayan salt or primal salt.)
1	pinch	white pepper
2	pc	radish
1/4	packet	Cress
Ingredients for the Mushrooms for Breading
5 – 8	pc	mushrooms or oyster mushrooms
2	tbs	flour
2	pc	egg
4	pinch	Salt
4	pinch	Pepper
1/2	tsp	thyme
4	tbs	breadcrumbs
150	ml	vegetable oil for baking
Ingredients for the Salad Dressing
2	tbsp	white wine vinegar
1	tsp	brown sugar
1	tsp	Dijon mustard
1	pinch	Salt
1	pinch	white pepper
6	tbs	oliv oil
Ingredients for the Lemon Mayonnaise Dip
2	tbs	Mayonnaise
2	tbs	Créme Fraîche
1 – 2	tbs	lemon juice
2	pinch	Salt
2	pinch	Pepper

Instruction

Preparation step 1

Prepare lemon juice honey dressing — Mix lemon juice with honey and mustard to make a dressing, finally stir in the oil slowly.

Prepare dressing

Prepare the salad dressing by mixing all the above ingredients in order.

Add the oil slowly at the end, stirring vigorously with a whisk.

Preparation step 2

Making Mayonnaise with the Mixer, Recipe with Cooking Video Instructions — https://thomassixt.com/recipe/8-fondue-sauces-recipes-based-on-mayonnaise-also-for-raclette/

Prepare dip

Nimbly stir together the ingredients for the dip in a bowl and have them ready.

You can mix mayonnaise pure with lemon juice for a strong cold sauce.

Preparation step 3

Prepare leaf salad

Clean the lettuces, wash twice in cold water.

Spin the lettuce dry in a salad spinner and make ready.

Preparation step 4

Prepare tomato cubes

Prepare the tomato cubes, see the link to preparing the tomato cubes in the article (tomato concassée) or halve the tomatoes accordingly, cut out the green, season with salt and pepper.

Cut the radishes into quarters and salt lightly. Prepare the cress.

Preparation step 5

Prepare mushrooms

Clean the mushrooms with a knife.

Place small mushrooms directly on top, cut large mushrooms into 5 mm thick slices.

Preheat the oven to 160°C hot air.

Preparation step 6

Breading road

Prepare the flour in a bowl.

Beat the eggs in a bowl, season to taste with salt, pepper and thyme and whisk with a fork.

Place the breadcrumbs in a bowl.

Preparation step 7

Break eggs — Here I cracked the eggs in a bowl and seasoned them with salt and pepper. The yolks and the egg white are easy to see.

Breading

Bread the mushrooms:

–> First turn them in flour,

–> Then pull them through the eggs,

–> Place them in the breadcrumbs and press gently.

Place the fried mushrooms on a plate sprinkled with breadcrumbs.

Preparation step 8

deep fry fat for home made french fries heat in pot — Heat frying fat in a pot

Prepare mushrooms

Prepare a baking tray with baking paper.

Deep-fry the breaded mushrooms in hot oil at 160-170 °C until floating.

Place golden brown fried mushrooms on the baking sheet and season with salt.

Keep the mushrooms warm in the oven.

Preparation step 9

Serve

Using a pastry brush, spread lemon mayonnaise dip on a large plate.

Place marinated lettuce on top.

Place the baked mushrooms in the dip.

Garnish with radish strips and diced tomatoes.

Add cress.

Sprinkle with black pepper before serving.

Preparation step 10

Salad with baked mushrooms. — Variation two … arrange the leafy salads in the middle of a plate. Place the breaded and baked mushrooms with the salad and sprinkle with cress, radishes and diced tomatoes. © Food photographer Thomas Sixt

Salad variant

Marinate the lettuce and arrange in the center of a plate.

Decorate with radish strips and diced tomatoes.

Add cress.

Place the baked mushrooms on top of the salad.

Serve the cold sauce in an extra bowl.

I wish you a good appetite!

2. Calories and Nutritional Values

3. Shopping List Breaded Mushrooms

For the dish you need the following ingredients…

mushrooms
flour
eggs
breadcrumbs
colorful leaf salads
small tomatoes, radishes and cress as salad ingredients
olive oil and sunflower oil
white wine vinegar
Dijon mustard
mayonnaise
créme fraiche
lemon juice
thyme
salt, pepper, sugar

You can find the exact amounts of ingredients in recipe.

You can serve the baked mushrooms as an appetizer. Instead of a colourful lettuce, young spinach or rocket salad also goes well… © Food photographer Thomas Sixt

4. Tips for Breaded Mushrooms Preparation

Preparing breaded mushrooms is easy, but here are a few ideas to make it easier for you…

First take care of the salad and the side dishes. Wash and dry the salad.
Wash and dry the salad ingredients and cut them as desired.
Prepare a tomato concassée if you serve this dish as a starter.
It is best to clean the mushrooms with a knife and not wash them.
Mix the ingredients for the salad dressing.
Prepare the dip with the baked mushrooms.
Build up the breading line: flour, eggs, breadcrumbs.
Cut small mushrooms whole, large mushrooms into slices and then bread them.
Fry the breaded mushrooms in plenty of oil and place the baked mushrooms in the oven at 140°C hot air.
Then marinate the salad and arrange the dip, add the mushrooms and enjoy a great dish.

The following three points are important:

Always marinate the salad dry, otherwise the dressing will not stick to the salad.
When dressing salads, follow the order: Mix vinegar, salt, sugar, pepper, mustard, then the oil.
When breading, follow the order: Add the ingredient first to the flour, then through the egg, then bread it with breadcrumbs by gently pressing.

5. Tip for Breading Without Egg

You can also bread the mushrooms without egg, it works like this:

Mix the flour with some water…
Dip the mushrooms…
Then bread it with breadcrumbs.

I always bake the breaded mushrooms in neutral sunflower oil. I have had the best experience with this.

You can also fry the breaded mushrooms. A temperature of 175°C has proved itself!

Information on a gluten-free diet:

–> Bread the mushrooms with gluten-free flour and gluten-free breadcrumbs
–> Bread the mushrooms only with starch, egg and chickpea flour

Variant two… Arrange the lettuce in the middle of a plate. Place the breaded and baked mushrooms with the salad and sprinkle with cress, radishes and tomato cubes. © Food photographer Thomas Sixt