Crumbed mushroom salad

Delicious, healthy and versatile, mushrooms are the star ingredient in this light and crunchy salad.

Recipe «Crumbed mushroom salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 6 slices white sandwich bread, crusts removed, 1/4 cup finely grated parmesan cheese, 1 egg, 1 tbsp milk, 4 portabello mushrooms, thickly sliced , Vegetable oil, for shallow frying, 2 tsp extra-virgin olive oil, 2 tsp balsamic vinegar , 70g baby spinach, 2 tbsp pine nuts, toasted, Lemon wedges, to serve.

Ingredients:

• 6 slices white sandwich bread, crusts removed 
• 1/4 cup finely grated parmesan cheese 
• 1 egg 
• 1 tbsp milk 
• 4 portabello mushrooms, thickly sliced 
• Vegetable oil, for shallow frying 
• 2 tsp extra-virgin olive oil 
• 2 tsp balsamic vinegar 
• 70g baby spinach 
• 2 tbsp pine nuts, toasted 
• Lemon wedges, to serve 

Instructions

1. Process bread and cheese until mixture resembles fine breadcrumbs. Season with salt and pepper. Transfer to a plate. Whisk egg and milk together in a bowl. Dip mushroom pieces, 1 at a time, in egg mixture, followed by breadcrumb mixture. Transfer to a plate. Pour vegetable oil into a frying pan until 1cm deep. Heat over medium-high heat. Cook mushroom, in batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
2. Whisk oil and balsamic vinegar together in a bowl. Season with salt and pepper. Add spinach. Toss to combine. Serve topped with mushroom, pine nuts and lemon wedges.