This recipe is part of a menu! Do you like this recipe? Why not spoil yourself and your family with a delicious menu:
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4 Servings
INGREDIENTS
300 g mixed mushrooms (e.g. chanterelle, button, chestnut, oyster)
250g each of seasonal salad leaves (e.g. purslane, oakleaf lettuce, lamb’s lettuce)
100 g radicchio
1 red onion
½ bunch chives
½ bunch flat-leaf parsley
2 pears
1 tbsp olive oil
1 tbsp walnut oil
2 tbsp cider vinegar
1 tsp forest honey
1 tsp sweet mustard
2 tbsp orange juice
Sea salt
Freshly ground pepper
2 eggs
150 g panko breadcrumbs
Approx. 1 litre of oil for frying
Allergens are marked in bold
Step 1
Wash the mushrooms, put to one side. Wash the salad leaves, shake well until dry and tear into bite-sized pieces. Cut the radicchio into fine strips. Chop the onion. Wash the herbs, shake dry and chop.
Step 2
Wash the pears, remove the cores and chop into cubes. Place 2 tbsp of the pears into a mixer and mix the remaining pear cubes with the salad leaves and onion. Cover and put to one side.
Step 3
Add the herbs, oil, vinegar, honey, mustard, orange juice, some salt and pepper to the pear cubes in the mixer and blend at a high speed until you have a smooth, creamy dressing.
Step 4
Beat the eggs and season with salt and pepper. Place the breadcrumbs on a plate. Heat the oil in a wok or deep pan to approx. 170 degrees. As soon as bubbles form on a wooden spoon held in the fat, this is the right temperature. Roll the mushrooms in the egg, then the breadcrumbs and deep-fry in the hot fat for about 4 minutes until crispy. Pat dry using kitchen paper. Arrange the mushrooms on the salad and serve with a drizzle of dressing.
We suggest: NEFF Induction Hob
Our Flex Induction hobs allow you to move your cookware freely around on the hob. The pots are automatically detected and heat applied where it's needed.
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