Oyster mushrooms in parmesan crust

Name: Oyster mushrooms in parmesan crust
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 bunch Chives; 150 g Whole milk yoghurt; 2 TABLESPOONS Sour cream or crème fraîche; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g large oyster mushrooms; 5 tablespoons (50 g) Breadcrumbs; 1 Egg (Gr. L); 5 TABLESPOONS Flour; 3-4 Tbsp Oil; 4 thin slices of Parma ham

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1/2 bunch Chives
150 g Whole milk yoghurt
2 TABLESPOONS Sour cream or crème fraîche
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g large oyster mushrooms
5 tablespoons (50 g) Breadcrumbs
1 Egg (Gr. L)
5 TABLESPOONS Flour
3-4 Tbsp Oil
4 thin slices of Parma ham

Directions

1
Wash the chives and cut into small rolls. Mix and season yoghurt, sour cream and chives, except for some garnish
2
Clean mushrooms, rub with kitchen paper. Grate cheese, mix with breadcrumbs. Season egg, whisk. Turn the mushrooms one after the other in the flour, egg and breadcrumbs mixture
3
Fry the mushrooms in hot oil from both sides until golden brown. Drain on kitchen paper. Arrange oyster mushrooms, possibly ham and dip. Sprinkle with the remaining chives. Serve with green salad