Oyster Mushroom Schnitzels with Mash and Salad

Instructions

• 1
  Peel the potatoes and cut them into smaller cubes. Clean the oyster mushrooms and separate them into individual parts.
• 2
  Now preheat the oven to 180–185 °C and prepare a baking tray (30 cm × 40 cm) lined with baking paper. Then prepare 2 bowls for coating: In one bowl, mix yogurt, ground paprika, oregano, egg yolk, salt, and pepper. In the second bowl, pour corn breadcrumbs. Coat each piece of oyster mushroom first in the yogurt mixture and then in the corn breadcrumbs, and place the coated mushrooms on the lined tray. Once all the mushrooms are coated, place the tray in the oven and bake for 25–30 minutes at 180–185 °C.
• 3
  Meanwhile, cook the chopped potatoes: Place them in a large pot with cold water, add salt, bring to a boil, and cook on high heat for 13–15 minutes until soft. Drain the cooked potatoes, return them to the pot, add 250 ml of lukewarm milk, butter, and salt, and use a hand blender with a whisk attachment to whip a smooth mash, which you then divide into 3 plates.
• 4
  Once the oyster mushroom schnitzels are baked, remove them from the oven, divide them among the portions of mashed potatoes, and serve.

TIP

• 1
  You can enrich the finished dish with a vegetable salad made of arugula, cherry tomatoes, and olive oil.