Crispy Mushrooms Salad

Hello, gourmets! Author’s salad with crispy champignons and balsamic vinegar dressing is our recipe for today.

Mushroom salad recipe

We are preparing for summer and take note of this light and fresh salad with crispy champignons, lettuce leaves (iceberg, radicchio, romano), juicy ripe tomatoes, fragrant leaves of fresh basil, crispy red onion and a dressing of balsamic, garlic and olive oil.

The peculiarity of the salad is of course juicy inside and crispy outside whole mushrooms! We roll the champignons twice in a tender batter of milk and eggs, dipping them in crispy breadcrumbs and deep-frying them or in a saucepan with boiling oil. Incredibly crispy on the outside and still juicy inside, such champignons are definitely the main ingredient of this delicious salad.

The piquancy of the salad acquires with the addition of a dressing of thick wine balsamic vinegar, olive oil and garlic.

Freshness and crunch are given by the leaves of different varieties of salads. There are no restrictions here and you can use any combinations that you deem appropriate.

Recipe type: Salads

Recipe type: Exclusive

Yield: 4

Prep time: 20 mins

Cook time: 1 hour

Crispy Mushrooms Salad

Ingredients:

Lettuce leaves (iceberg, radicchio, romano) — 150 grams

Champignons — 500 grams

Flour — 50 grams

Chicken egg — 2 pieces

Milk — 6 tablespoons

Breadcrumbs — 50 grams

Frying oil — 1 liter

Garlic — 2 cloves

Red onion — 1 onion

Tomatoes — 2 pieces

Balsamic vinegar – 1 tablespoon

Olive oil — 3 tablespoons

Basil leaves — 20 grams

Pine nuts — 20 grams

Parmesan cheese — 20 grams

Directions:

1. Wash and dry the mushrooms with a paper towel.

2. Batter: mix two chicken eggs and 6 tablespoons of milk in a cup.

3. Prepare breadcrumbs in a separate cup.

4. In a separate bowl, cook the flour.

5. Roll each mushroom in flour, then in batter, then in breadcrumbs, again in batter, and again in breadcrumbs.

6. Fry the mushrooms in boiling oil (180 ° C or 356 °F) for 10 minutes. Put the mushrooms on a paper towel.

7. Peel 2 cloves of garlic and chop them finely or on a grater.

8. Salad dressing: mix garlic, balsamic vinegar, olive oil.

9. Cut tomatoes into small cubes.

10. Cut the onion into petals.

11. Cut each crispy mushroom into 4 pieces.

12. Mix lettuce leaves, tomatoes, mushrooms, onions, salad dressing, basil leaves in a deep bowl.

13. Put on a plate, add pine nuts, and sprinkle grated Parmesan cheese on top.