in Recipes

Fried oyster mushrooms with tomatoes

updated

Spread the love

Ingredients for 4 servings:

  • 2 beefsteak tomatoes
  • 3 tbsp red wine vinegar
  • 8 tbsp olive oil
  • 1 bunch of basil
  • 600 g oyster mushrooms
  • 1 garlic clove(s)
  • Salt
  • Pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Delicious as a starter or with pan-fried dishes

Blanch the tomatoes, peel, deseed, and cut into small cubes. Mix the red wine vinegar with the salt until dissolved. Add the pepper and whisk in half of the olive oil until creamy. Fold in the diced tomatoes and the finely sliced ​​basil. Fry the oyster mushrooms in a pan on both sides, flattening them with a spoon. Just before they’re done, press the garlic through a press onto the mushrooms, then season with salt and pepper. Divide the mushrooms among four plates, each with a dollop of the dressed tomatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mastbrucher minced meat toast

Sweet carrot pancake