Fried King Oyster Mushrooms with Arugula & Parmesan
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Recipe Intro From boroughchef
This dinner salad might resemble a simple caesar, but it's so much more than that. Crispy king oyster mushrooms are served atop a bed of peppery arugula with a drizzle of homemade salsa verde and a dash of parmesan.
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Recipe Card
ingredients
- 3 king oyster mushrooms, sliced lengthways into roughly half a centimetre thickness
- 70 grams arugula leaves, washed
- Handful of radicchio or mixed leaves, washed
- 1 egg
- 2 tablespoons flour
- 2 cups panko bread crumbs
- Parmesan to taste
- 1 teaspoon dried thyme
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon capers
- 1/2 teaspoon Dijon mustard
- Salt
- Pepper
Method
Step 1
Place flour in one bowl, beaten egg with a couple of drops of water or milk in another, the panko/Parmesan/thyme in a third. Dip the mushrooms one by one in the flour, then egg, then breadcrumbs to coat.
Step 2
To make the salsa verde: In a pestle and mortar or blender bash together half the rocket, vinegar, capers, Dijon & evoo until smoothish. Season to taste.
Step 3
Place a large, non stick pan over a medium heat, with a good amount of neutral oil to cover the base of the pan. Let the oil warm up for a couple of minutes then add the mushrooms. Cook until golden on underside, then turn and continue cooking until golden on both sides. Lift out onto a kitchen cloth to drain and season with salt.
Step 4
Place the remaining salad leaves in a mixing bowl, with half the salsa verde, parmesan and salt to taste. Mix together.
Step 5
Place the salad in bowls, top with the crispy mushrooms, a good drizzle of the remaining salsa verde and more parmesan.