Baked mushrooms with remoulade sauce

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Shallot (approx. 40 g)
  • 1 (approx. 35 g) Gherkin
  • 1 TEASPOON Capers
  • 1/2 bunch Parsley
  • 1 (approx. 10 g) Anchovy
  • 1 TABLESPOON medium hot mustard
  • 100 ml Oil
  • 2 Egg yolk (size M)
  • 75 ml low-fat yoghurt (1,5 % fat)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Egg
  • 2 TABLESPOONS Flour
  • 2 TABLESPOONS Breadcrumbs
  • 500 g small mushrooms
  • 1 l oil for frying
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Peel and finely dice the shallot. Finely dice the cucumber. Chop capers finely. Pluck parsley leaves from the stalks, wash, dab dry and chop finely. Chop anchovy finely. Mix shallot, cucumber, capers, parsley, anchovy and mustard.

  2. 2

    Beat the oil drop by drop into the egg yolks until the mixture becomes stiff. Stir in yoghurt. Stir the mixed ingredients into the mayonnaise and set aside. Whisk the egg and season with salt and pepper.

  3. 3

    Meanwhile cook the spaetzle in boiling salted water for 2-3 minutes. Drain. Melt butter in the pot. Swivel the spaetzle in it.

  4. 4

    Serve the mushrooms with the tartar sauce. Garnish with parsley.

Nutrition Facts

KCAL
480 kcal
CARBS
13 g
FATS
43 g
PROTEINS
10 g

Categories & Tags

Appetizer