Oyster Mushroom Schnitzels with Mash and Salad

Peel the potatoes and cut them into smaller cubes. Clean the oyster mushrooms and separate them into individual pieces.

Now preheat the oven to 180–185 °C and prepare a baking sheet (30 cm × 40 cm), lining it with baking paper. Then prepare 2 bowls for breading: In one bowl, combine yogurt, ground paprika, oregano, egg yolk, salt, and pepper and mix. In the second bowl, pour the corn breadcrumbs. Subsequently, 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 baking sheet. Once all the oyster mushrooms are coated, place the baking sheet in the oven and bake for 25–30 minutes at 180–185 °C.

Meanwhile, cook the chopped potatoes: Place them in a large pot with cold water, salt, bring to a boil, and cook over high heat for 13–15 minutes until tender. Drain the cooked potatoes, return them to the pot, add 250 ml of lukewarm milk, butter, and salt, and use an immersion blender with a whisk attachment to whip into a smooth mash, which you then divide among 3 plates.