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Crumbed Mushroom Salad

Here's how you make Crumbed Mushroom Salad
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 6 bread slices (white sandwich crusts removed)
  • 1/4 cup grated parmesan cheese (finely grated)
  • 1 large egg
  • 1 tablespoon milk
  • 330 grams portabella mushrooms (about 4 thickly sliced)
  • Vegetable oil (for shallow frying)
  • 2 teaspoons olive oil (extra virgin)
  • 2 teaspoons balsamic vinegar
  • 70 grams fresh spinach (baby)
  • 2 tablespoons pine nuts (toasted)
  • 1 lemon (cut in wedges to serve)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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