Breaded Mushrooms Recipe on a Colorful Leaf Salad

breaded mushrooms with salad Recipe Image
breaded mushrooms with salad Recipe Image © Food photographer Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’ll show you my Breaded Mushrooms Recipe.

The baked mushrooms are a wonderful dish and I serve them with colorful leaf salads and a delicious dip.

The preparation time is about 40 minutes, this mushroom dish is fun and an ideal vegetarian dinner.

You can also serve the crispy mushrooms on lettuce as a starter in a menu and make everyone happy.

I wish you good luck and a good appetite! Write me a comment at the end of the recipe, I’m happy!

1. Recipe Breaded Mushrooms

Below is the recipe for baked, breaded mushrooms with the exact quantities. Wish you good luck!

Breaded Mushrooms on a Colorful Leaf Salad

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 483
Total Time 40 Min.

Simple guide for preparing breaded and baked mushrooms.

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breaded mushrooms with salad Recipe Image
breaded mushrooms with salad Recipe Image © Food photographer Thomas Sixt

Preparation Time

20 Min.

Cook Time

20 Min.

Ingredients

Ingredients for the Salad

100 g Mixed leaf salad (I also like to use young spinach or rocket salad)
2 tbsp tomato cubes or (See the link in the article preparing tomato concassée )
3 pc cocktail tomatoes
2 – 3 pinch Salt (I use Himalayan salt or primal salt.)
1 pinch white pepper
2 pc radish
1/4 packet Cress

Ingredients for the Mushrooms for Breading

5 – 8 pc mushrooms or oyster mushrooms
2 tbs Flour
2 pc egg
4 pinch Salt
4 pinch Pepper
1/2 tsp thyme
4 tbs breadcrumbs
150 ml vegetable oil for baking

Ingredients for the Salad Dressing

2 tbsp white wine vinegar
1 tsp brown sugar
1 tsp Dijon mustard
1 pinch Salt
1 pinch white pepper
6 tbs oliv oil

Ingredients for the Lemon Mayonnaise Dip

2 tbs Mayonnaise
2 tbs Créme Fraîche
1 – 2 tbs lemon juice
2 pinch Salt
2 pinch Pepper

Instruction

Prepare lemon juice honey dressing
Mix lemon juice with honey and mustard to make a dressing, finally stir in the oil slowly.

Prepare dressing

Prepare the salad dressing by mixing all the above ingredients in order.

Add the oil slowly at the end, stirring vigorously with a whisk.

Making Mayonnaise with the Mixer, Recipe with Cooking Video Instructions
https://thomassixt.de/en/rezept/8-fondue-sauces-recipes-based-on-mayonnaise-also-for-raclette/

Prepare dip

Nimbly stir together the ingredients for the dip in a bowl and have them ready.

You can mix mayonnaise pure with lemon juice for a strong cold sauce.

Leaf salads
prepared leaf salads

Prepare leaf salad

Clean the lettuces, wash twice in cold water.

Spin the lettuce dry in a salad spinner and make ready.

Prepare tomato cubes and tomato concasse
Quarter the peeled tomatoes and cut out the core. Cut the tomato pulp into strips or cubes.

Prepare tomato cubes

Prepare the tomato cubes, see the link to preparing the tomato cubes in the article (tomato concassée) or halve the tomatoes accordingly, cut out the green, season with salt and pepper.

Cut the radishes into quarters and salt lightly. Prepare the cress.

Mushrooms
Mushrooms

Prepare mushrooms

Clean the mushrooms with a knife.

Place small mushrooms directly on top, cut large mushrooms into 5 mm thick slices.

Preheat the oven to 160°C hot air.

to sift flour
Sieve flour

Breading road

Prepare the flour in a bowl.

Beat the eggs in a bowl, season to taste with salt, pepper and thyme and whisk with a fork.

Place the breadcrumbs in a bowl.

Break eggs
Here I cracked the eggs in a bowl and seasoned them with salt and pepper. The yolks and the egg white are easy to see.

Breading

Bread the mushrooms:

–> First turn them in flour,

–> Then pull them through the eggs,

–> Place them in the breadcrumbs and press gently.

Place the fried mushrooms on a plate sprinkled with breadcrumbs.

deep fry fat for home made french fries heat in pot
Heat frying fat in a pot

Prepare mushrooms

Prepare a baking tray with baking paper.

Deep-fry the breaded mushrooms in hot oil at 160-170 °C until floating.

Place golden brown fried mushrooms on the baking sheet and season with salt.

Keep the mushrooms warm in the oven.

Baked, breaded mushrooms served with salad and dip.
You can serve the baked cahmpignons as a starter. Instead of colorful lettuce, you can also use young spinach or rocket … © Food photographer Thomas Sixt

Serve

Using a pastry brush, spread lemon mayonnaise dip on a large plate.

Place marinated lettuce on top.

Place the baked mushrooms in the dip.

Garnish with radish strips and diced tomatoes.

Add cress.

Sprinkle with black pepper before serving.

Salad with baked mushrooms.
Variation two … arrange the leafy salads in the middle of a plate. Place the breaded and baked mushrooms with the salad and sprinkle with cress, radishes and diced tomatoes. © Food photographer Thomas Sixt

Salad variant

Marinate the lettuce and arrange in the center of a plate.

Decorate with radish strips and diced tomatoes.

Add cress.

Place the baked mushrooms on top of the salad.

Serve the cold sauce in an extra bowl.

I wish you a good appetite!

Keyword

2. Calories and Nutritional Values

3. Shopping List Breaded Mushrooms

For the dish you need the following ingredients…

You can find the exact amounts of ingredients in recipe.

Baked, breaded mushrooms served with salad and dip.

You can serve the baked mushrooms as an appetizer. Instead of a colourful lettuce, young spinach or rocket salad also goes well… © Food photographer Thomas Sixt

4. Tips for Breaded Mushrooms Preparation

Preparing breaded mushrooms is easy, but here are a few ideas to make it easier for you…

  1. First take care of the salad and the side dishes. Wash and dry the salad.
  2. Wash and dry the salad ingredients and cut them as desired.
  3. Prepare a tomato concassée if you serve this dish as a starter.
  4. It is best to clean the mushrooms with a knife and not wash them.
  5. Mix the ingredients for the salad dressing.
  6. Prepare the dip with the baked mushrooms.
  7. Build up the breading line: flour, eggs, breadcrumbs.
  8. Cut small mushrooms whole, large mushrooms into slices and then bread them.
  9. Fry the breaded mushrooms in plenty of oil and place the baked mushrooms in the oven at 140°C hot air.
  10. Then marinate the salad and arrange the dip, add the mushrooms and enjoy a great dish.

The following three points are important:

  1. Always marinate the salad dry, otherwise the dressing will not stick to the salad.
  2. When dressing salads, follow the order: Mix vinegar, salt, sugar, pepper, mustard, then the oil.
  3. When breading, follow the order: Add the ingredient first to the flour, then through the egg, then bread it with breadcrumbs by gently pressing.

5. Tip for Breading Without Egg

You can also bread the mushrooms without egg, it works like this:

I always bake the breaded mushrooms in neutral sunflower oil. I have had the best experience with this.

You can also fry the breaded mushrooms. A temperature of 175°C has proved itself!

Information on a gluten-free diet:

–> Bread the mushrooms with gluten-free flour and gluten-free breadcrumbs
–> Bread the mushrooms only with starch, egg and chickpea flour

Salad with baked mushrooms.

Variant two… Arrange the lettuce in the middle of a plate. Place the breaded and baked mushrooms with the salad and sprinkle with cress, radishes and tomato cubes. © Food photographer Thomas Sixt

6. More Vegetarian Recipes Ideas

Comments, Cooking Questions and Answers

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