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breaded mushrooms with salad
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5 from 5 votes
Breaded, Baked mushrooms on a colourful Leaf Salad
Simple and colourful recipe for breaded, baked or fried mushrooms by professional chef Thomas Sixt.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 483kcal
Author: Thomas Sixt
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
  • Clean the lettuces, wash twice in cold water. Spin the lettuce dry in a salad spinner and make ready.
  • 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.
  • 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.
  • 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.
  • Bread the mushrooms, first turn them in flour, then pull them through the egg, place them in the breadcrumbs and press gently. Place the fried mushrooms on a plate sprinkled with breadcrumbs.
  • Prepare the salad dressing by mixing all the above ingredients in the order shown. Slowly add the oil at the end, stirring vigorously with a whisk.
  • Fry the fried mushrooms in a pan with sunflower oil. Place on a baking tray with baking paper, season with salt and place in a preheated oven. If necessary, heat bread in the oven as a side dish.
  • Mix the ingredients for the dip quickly in a bowl and make ready.
  • Prepare the plates, marinate the prepared salads and arrange them in the middle of the plates. Add the mushrooms all around and sprinkle the plate and mushrooms with pepper. Add lemon mayonnaise dip, decorate salad with cress, tomatoes and radishes and serve. Enjoy your meal!
  • Alternatively, serve the baked mushrooms as a starter: Spread the lemon and mayonnaise dip on a large plate. Add the marinated salad. Place the baked mushrooms in the dip and decorate with radish strips and black pepper.

5. Breaded Calories, baked Mushrooms on Leaf Salad with Lemon-Mayonnaise-Dip

Nutrition Facts
Breaded, Baked mushrooms on a colourful Leaf Salad
Amount Per Serving
Calories 483 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 8g50%
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 52mg17%
Sodium 1781mg77%
Potassium 346mg10%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

6. Hinweise zur glutenfreien Ernährung

Paniere die Champignons mit glutenfreiem Mehl und glutenfreien Semmelbrösel
Paniere die Champignons nur mit Speisestärke, Ei und Kichererbsen-Mehl