Crumbed Mushroom Salad
Recipe: #15788
November 10, 2014
Categories: Salads, Main Dish Salad, Vegetable Salad, Pine Nut, Mushrooms, Fathers Day, Mothers Day, Kosher, Vegetarian, Kosher Dairy, more
"From Super Food Ideas and as part of their mushroom feature. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (216.9 g)
- Calories 206.2
- Total Fat - 8.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 56.5 mg
- Sodium - 282.1 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 3.9 g
- Sugars - 4.2 g
- Protein - 9.9 g
- Calcium - 135.2 mg
- Iron - 2.5 mg
- Vitamin C - 33 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Process bread and cheese until mixture resembles fine breadcrums and season with salt and pepper and transfer to a plate.
Step 2
Whisk egg and milk together in a bowl.
Step 3
Dip sliced mushrooms pieces, 1 at a time, in the egg mix and followed by the breadcrumb mix and transfer to a plate.
Step 4
Pour vegetable oil into a frying pan until 1cm deeep and heat over a medium-high heat.
Step 5
Cook mushrooms, in batches for 2 minutes each side or until golden and transfer to a plate lined with paper towel.
Step 6
Whisk oil and balsamic vinegar together in a bowl and season with salt and pepper and then add spinach and toss to combine.
Step 7
Serve topped with mushroom, pine nuts and lemon wedges.
Tips
No special items needed.