Crispy oyster mushrooms on a colorful salad
June 23, 2022 by
Even Healthier Recipes
For this quick recipe, we pan-fried the oyster mushrooms until crispy. A colorful salad is the perfect side dish – done.
Ingredients for 2 servings
For the oyster mushrooms
- 200 g oyster mushrooms – pluck into 2 cm strips
- 90 g rice flour
- 120ml of water
- 100 ml peanut oil, heat resistant – or other oil of your choice
- 1 tbsp tamari (wheat free soy sauce)
- 1 tbsp yeast flakes
For the salad
- 100 g young lettuce – wash and spin dry
- 150 g cucumber – cut into 1 cm cubes
- 150 g cherry tomatoes – cut in half
- 2 tbsp sprouts of your choice
- 3 tbsp olive oil, cold pressed
- 1 tbsp lemon juice, freshly squeezed
- Crystal salt and pepper from the mill
Nutritional values per serving
calories 551 calories
Time to prepare:
preparation time 20 minutes
cooking/baking time 15 minutes
Mix the rice flour with water, tamari, nutritional yeast, salt and pepper in a bowl to form a thick batter.
Heat the oil in a pan and set aside a plate lined with kitchen paper.
Dip 1 handful of mushrooms in the batter, immediately place in the hot pan and fry on both sides for approx. 3 minutes until golden brown and crispy.
Then remove from the pan and place on kitchen paper to drain.
Do the same with the rest of the mushrooms.
If the mushrooms are not to be served immediately, keep them warm in the oven at 90 °C, otherwise they will no longer be crispy.
For the salad, put all the solid ingredients – except the sprouts – in a bowl.
Pour over the lemon juice and olive oil and season with salt and pepper.
Mix everything well and taste again.
Finally fold in the sprouts.
Arrange the oyster mushrooms together with the salad and serve.
In this book, beginners will learn the best way to use a mushroom kit, as well as how to maintain the sterile procedures and controlled environment that cultivation requires.
It is a BRIEF account of TEN mushroom varieties that are known for their excellent edible and nutrient properties. This booklet is intended for the beginners in the field.