John Myers
Baked Oyster Mushrooms on Lamb’s Lettuce
The perfect baked oyster mushrooms on lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 125 g Oyster mushrooms
- 2 Eggs
- 80 g Grated cheese, sort to taste
- 2 tbsp Milk
For the salad:
- 75 g Lamb’S lettuce
- 1 small Onion red
- 1 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- Fleur de sel
- Colorful pepper
- 1 tsp Honey
- Margarine for frying
- Clean the lettuce and wash it thoroughly, then spin dry
- Peel and finely dice the onions
- Mix the balsamic vinegar, olive oil, salt, pepper and honey into a marinade … season to taste and mix in the onion cubes
- Clean the oyster mushrooms
- Beat the eggs in a tall vessel…. Add the grated cheese and milk…. Puree with the hand blender and season with a little salt.
- Melt plenty of margarine in a pan
- Pull the mushrooms through the egg – cheese mixture with the help of a fork and immediately add to the pan
- Fry in portions on both sides over medium heat
- Drain on a layer of kitchen paper and keep warm
- Arrange the mushrooms with the lettuce on a plate, spread the dressing over the salad and serve
- Baguette tastes good with it … enjoy it!
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