Crumbed mushroom salad

Crumbed mushroom salad

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Delicious, healthy and versatile, mushrooms are the star ingredient in this blithe and crunchy salad.

The ingredient of Crumbed mushroom salad

  1. 6 slices white sandwich bread, crusts removed
  2. 1/4 cup finely grated parmesan cheese
  3. 1 egg
  4. 1 tablespoon milk
  5. 4 (330g total) portabello mushrooms, thickly sliced
  6. Vegetable oil, for shallow frying
  7. 2 teaspoons extra-virgin olive oil
  8. 2 teaspoons balsamic vinegar
  9. 70g baby spinach
  10. 2 tablespoons pine nuts, toasted
  11. Lemon wedges, to give support to

The instruction how to make Crumbed mushroom salad

  1. Process bread and cheese until fusion resembles fine breadcrumbs. Season past salt and pepper. Transfer to a plate. raise a fuss egg and milk together in a bowl. Dip mushroom pieces, 1 at a time, in egg mixture, followed by breadcrumb mixture. Transfer to a plate. Pour vegetable oil into a frying pan until 1cm deep. Heat beyond medium-high heat. Cook mushroom, in batches, for 2 minutes each side or until golden. Transfer to a plate lined similar to paper towel.
  2. campaign oil and balsamic vinegar together in a bowl. Season afterward salt and pepper. grow spinach. Toss to combine. promote topped gone mushroom, pine nuts and lemon wedges.

Nutritions of Crumbed mushroom salad

fatContent: 299.228 calories
saturatedFatContent: 18.7 grams fat
carbohydrateContent: 3.2 grams saturated fat
sugarContent: 19.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 11.3 grams protein
sodiumContent: 53 milligrams cholesterol

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