Fried mushrooms and tomato salad
- 500 g Portobello mushrooms
- For the coating: egg, flour, breadcrumbs, chili
For the tomato salad:
- 400 g cherry tomatoes
- 1 onion
- 400 ml yogurt
- 100 g Gorgonzola cheese
- fresh basil
- salt and pepper
Cut the Portobello mushrooms into slices 1 to 1.5 cm wide. Dip the slices into the flour, then into the beaten egg, and finally in the breadcrumbs (with a little chili if desired).
Fry quickly in hot oil. For the tomato salad, halve the cherry tomatoes and chop the onion. Season with salt and pepper and add the fresh basil. For the dressing, simply stir the Gorgonzola
cheese into the yogurt.
Serve the fried mushroom slices with this fresh dip and the tomato salad.