Crispy oyster mushrooms on a colorful salad

Time

35 min

SErves

2

Calories

551 kcal

Carbs

42g

Protein

6g

Fat

38g

Ingredients

For the oyster mushrooms

  • 200 g oyster mushrooms – pluck into 2 cm strips
  • 90 g rice flour
  • 120ml of water
  • 100 ml peanut oil, heat resistant – or other oil of your choice
  • 1 tbsp tamari (wheat free soy sauce)
  • 1 tbsp yeast flakes

For the salad

  • 100 g young lettuce – wash and spin dry
  • 150 g cucumber – cut into 1 cm cubes
  • 150 g cherry tomatoes – cut in half
  • 2 tbsp sprouts of your choice
  • 3 tbsp olive oil, cold pressed
  • 1 tbsp lemon juice, freshly squeezed
  • Crystal salt and pepper from the mill

Instructions

For this quick recipe, we pan-fried the oyster mushrooms until crispy. A colorful salad is the perfect side dish – done.

Step 1

Mix the rice flour with water, tamari, nutritional yeast, salt and pepper in a bowl to form a thick batter.

Step 2

Heat the oil in a pan and set aside a plate lined with kitchen paper.

Step 3

Dip 1 handful of mushrooms in the batter, immediately place in the hot pan and fry on both sides for approx. 3 minutes until golden brown and crispy.

Then remove from the pan and place on kitchen paper to drain.

Do the same with the rest of the mushrooms.

Step 4

If the mushrooms are not to be served immediately, keep them warm in the oven at 90 °C, otherwise they will no longer be crispy.

Step 5

For the salad, put all the solid ingredients – except the sprouts – in a bowl.

Pour over the lemon juice and olive oil and season with salt and pepper.

Mix everything well and taste again.

Finally fold in the sprouts.

Step 6

Arrange the oyster mushrooms together with the salad and serve.

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It is a BRIEF account of TEN mushroom varieties that are known for their excellent edible and nutrient properties. This booklet is intended for the beginners in the field.

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