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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Super Food Ideas and as part of their mushroom feature. Times are estimated. Ingredients:
6 slices bread (white sandwich crusts removed) |
1/4 cup parmesan cheese (finely grated) |
1 egg |
1 tablespoon milk |
330 g portabella mushrooms (about 4 thickly sliced) |
vegetable oil (for shallow frying) |
2 teaspoons extra virgin olive oil |
2 teaspoons balsamic vinegar |
70 g spinach (baby) |
2 tablespoons pine nuts (toasted) |
1 lemon (cut in wedges to serve) |
Directions:
1. Process bread and cheese until mixture resembles fine breadcrums and season with salt and pepper and transfer to a plate.
2. Whisk egg and milk together in a bowl.
3. Deip sliced mushrooms pieces, 1 at a time, in the egg mix and followed by the breadcrumb mix and transfer to a plate.
4. Pour vegetable oil into a frying pan until 1cm deeep and heat over a medium-high heat.
5. Cook mushrooms, in batches for 2 minutes each side or until golden and transfer to a plate lined with paper towel.
6. Whisk oil and balsamic vinegar together in a bowl and season with salt and pepper and then add spinach and toss to combine.
7. Serve topped with mushroom, pine nuts and lemon wedges.
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