Fried mushrooms

Name: Fried mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Egg; 1/8 l pale ale; 50 g Flour; 20 g grated parmesan cheese; 1 small clove of garlic; 1/4 collar Chives; 5-6 Basil leaves; 40 g Salad Mayonnaise; 60 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; several sheets Frisée salad; 2 (approx. 150 g) Tomatoes; 300 g white mushrooms; 1/2-1 l oil for frying

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Egg
1/8 l pale ale
50 g Flour
20 g grated parmesan cheese
1 small clove of garlic
1/4 collar Chives
5-6 Basil leaves
40 g Salad Mayonnaise
60 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
several sheets Frisée salad
2 (approx. 150 g) Tomatoes
300 g white mushrooms
1/2-1 l oil for frying

Directions

1
Separate the egg, mix the egg yolks, beer, flour and parmesan to a smooth dough and let it swell a little. In the meantime peel the garlic and press it through a garlic press. Wash the chives and basil, dab dry and chop finely.
2
Mix mayonnaise, yoghurt, garlic and herbs, except for something to sprinkle on top. Season to taste with salt, pepper and lemon juice. Clean, wash and drain the salad. Wash and clean the tomatoes and cut them into thin slices.
3
Cleaning mushrooms. Heat oil in a pot. Beat the egg whites until stiff and fold into the beer batter. Dip the mushrooms into the dough with a fork, drip off a little and bake in the hot oil until golden brown. Remove with a skimmer and drain on kitchen paper.
4
Arrange lettuce and tomatoes on 4 plates and arrange the mushrooms with some sauce on top. Serve sprinkled with remaining herbs.