Have fun preparing this mushroom dish!
Make an egg, drain cooled. Peel and coarsely chop. Chop the parsley. Clean leaf lettuce. Clean fennel fronds. Beat an egg, mix with cheese and a little parsley, season with salt and pepper. Cut cress into small pieces.
Mix curd cheese with sour cream, chopped egg, a little bit of parsley and fruit vinegar. Season with salt and pepper. Rub oyster mushrooms well with kitchen paper, chop leaves.
Heat a frying pan with clarified butter. Flour the mushroom leaves and turn them in the cheese mixture to the other side. Place in frying pan, finish frying on both sides until golden brown. Later cut leaves in half. Dress salads with canola oil and balsamic vinegar, season with salt and pepper.
Dressing:
Arrange salads on flat plate as a bed. Put fennel pipes in place, fill with tartar sauce, spread mushrooms evenly over bed of lettuce, garnish with cress.
431 Kcal – 25 g fat – 26 g egg white – 24 g carbohydrates – 2 bread units : O title : Oyster mushrooms in cheese coat on winter : > leaf salads with sauce Tatar
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