Nutty oyster mushroom cordon bleu with green salad and two different cranberry sauces

Name: Nutty oyster mushroom cordon bleu with green salad and two different cranberry sauces
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g frozen broad beans; 7-10 Tbsp Salt; 1 Organic Lemon; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 9 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 2 Spring onions; 150 g Rocket; 2 red onions; 2 TABLESPOONS Fruit vinegar; 100 ml White wine; 4 TABLESPOONS thickened cranberries; 100 g Schmand; 16 Oyster mushrooms (about 20 g each); 3 Stem(s) Basil; 1 package (125 g) Mozzarella cheese; 150 g Breadcrumbs; 50 g ground hazelnuts; 3 Eggs (size M); 4 TABLESPOONS Flour; 7-10 Tbsp wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g frozen broad beans
7-10 Tbsp Salt
1 Organic Lemon
1 TEASPOON Mustard
1 TABLESPOON Honey
9 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
2 Spring onions
150 g Rocket
2 red onions
2 TABLESPOONS Fruit vinegar
100 ml White wine
4 TABLESPOONS thickened cranberries
100 g Schmand
16 Oyster mushrooms (about 20 g each)
3 Stem(s) Basil
1 package (125 g) Mozzarella cheese
150 g Breadcrumbs
50 g ground hazelnuts
3 Eggs (size M)
4 TABLESPOONS Flour
7-10 Tbsp wooden skewers

Directions

1
Blanch the beans in boiling salted water for about 2 minutes, rinse immediately in cold water. Press the beans out of their skin. For the vinaigrette, wash the lemon hot, rub dry and grate the peel thinly. Halve the fruit, squeeze the juice from one half. Mix lemon peel, mustard, honey and lemon juice. Fold in 4 tablespoons of oil drop by drop. Season to taste with salt and pepper. Clean and wash spring onions and cut into long strips. Sort the rocket, wash and shake dry.
2
For the chutney, peel and finely dice the onions. Heat 1 tablespoon of oil in a saucepan. Sauté the diced onions for about 3 minutes. Deglaze with vinegar and wine, bring to the boil and simmer until thick. Add 2 tablespoons cranberries, season with salt and pepper. Mix sour cream and 2 tablespoons cranberries
3
Clean and trim the mushrooms and cut off the stems. Wash basil, shake dry and pluck leaves from the stems. Cut cheese into about 8 slices. Mix breadcrumbs and ground nuts. Whisk eggs in a deep plate, season with salt and pepper. Turn the mushrooms in flour, knock off excess flour. Fill 8 oyster mushrooms one after the other with 1 slice of cheese and basil each, with the lamellas facing upwards. Place one mushroom of about the same size on each mushroom with the lamella side down. Fix with wooden skewers
4
Turn the mushrooms in egg and breadcrumbs one after the other. Heat 4 tablespoons of oil in a large frying pan and fry the mushrooms in it in portions for about 6 minutes each while turning. Mix the prepared salad ingredients. Arrange cordon bleu, salad and dips