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INGREDIENTS
- 320 g king oyster mushrooms (8 larger pieces)
- 6 tablespoons soy sauce
- 4 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- juice of ½ lemon
- all-purpose flour for coating
- 4 eggs
- a little milk
- panko breadcrumbs for coating
- 50 g finely grated parmesan
- ghee for frying
- 200 g sour cream
- 2 sprigs thyme
- 2 tablespoons chopped chives
- 250 g mayonnaise
- 100 g mild ketchup
- 50 g pickled jalapeño peppers
- salt
- freshly ground black pepper
INSTRUCTIONS
- 1Slice the king oyster mushrooms lengthwise into approximately half-centimeter thick pieces. Mix soy sauce, 3 tablespoons of olive oil, Worcestershire sauce, 1 clove of crushed garlic, mustard, lemon juice, and honey. Marinate the mushrooms and let them sit for 30 minutes in the refrigerator.
- 2Meanwhile, prepare two dips. For the herb dip, mix sour cream, a tablespoon of olive oil, chopped thyme, chives, and two cloves of crushed garlic. Season with salt and pepper. For the second dip, mix mayonnaise, ketchup, chopped jalapeño, and season with pepper. Chill the dips in the refrigerator and then proceed to frying.
- 3Whisk the eggs, add a little milk, season with salt and pepper. Mix the panko breadcrumbs with parmesan. First, coat the mushrooms in flour, then in egg, and finally in breadcrumbs. Fry over medium heat in clarified butter until golden brown. Let them drain on a paper towel to absorb excess fat. Serve the cutlets with two types of dips and, for example, fresh bread.
