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Breaded mushrooms with a dip
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 79
  • Fat about 6g
  • Carbohydrates about 3g
  • Protein about 2g
This is needed
This is needed for 16 pieces
  • 100 g crème fraîche
  • 100 g half-fat quark
  • 0.5 tbsp olive oil
  • 0.25 tsp salt
  • 2 tbsp basil, roughly chopped
  • 1 tbsp chives, roughly chopped
  • a little pepper
Breaded mushrooms
  • 50 g panko breadcrumbs or regular breadcrumbs
  • 0.5 tsp fennel seeds, finely crushed
  • 2 tbsp chives, finely chopped
  • 0.5 tsp pepper
  • 1 eggs, beaten
  • 2 tbsp white flour
  • 100 g king oyster mushrooms, cut into slices
  • 4 tbsp clarified butter
  • 0.5 tsp sea salt
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And that's how it's done
And that's how it's done
Puree the crème fraîche with all the other ingredients up to and including the pepper, cover and chill.
Breaded mushrooms
Mix the breadcrumbs, fennel seeds, pepper and chives, transfer to a plate. Empty the flour onto a plate, beat the egg in a deep plate. Toss the mushroom slices in the flour and shake off the excess. Dip the mushrooms in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat a little clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 1 min. on each side, drain on kitchen paper, season with salt. Serve the mushrooms with the dip.