Baked Mushrooms with Salad

Ingredients

• 200 g Flour
• 2 Eggs
• 200 ml sparkling mineral water
• 2 tbsp sunflower oil
• 1 tbsp curry
• Salt
• ground pepper
• 1 tsp cumin
• fat (for frying)
• 200 g mushrooms
• 100 g lamb's lettuce
• 1 head radicchio
• 2 tbsp white wine vinegar
• 2 oranges
• 1 pinch sugar
• 1 tsp Mustard
• 1 untreated orange
• 1 hard‑cooked egg
• 1 Shallot
• 3 tbsp mayonnaise
• 150 g plain yogurt
• Salt
• ground pepper

Instructions

1. 1.

   Separate the eggs for the mushrooms. Beat the whites until stiff. Mix yolks with flour, mineral water, 1 tbsp oil and curry into a batter, season with cumin, salt and pepper, then chill for 30 minutes.

2. 2.

   Meanwhile, wash the untreated orange hot, dry it, grate its zest, and squeeze out the juice. Peel and roughly chop the egg; peel and finely mince the shallot. Combine mayonnaise, yogurt, orange juice, zest, egg and shallots. Season with salt and pepper.

3. 3.

   Clean and rinse lamb's lettuce and radicchio, spin dry, tear radicchio into bite‑sized pieces. Grate mushrooms, trim stems. Fillet oranges. Arrange radicchio, lamb's lettuce and orange slices decoratively on plates. Whisk vinegar, remaining oil, salt, pepper, sugar and mustard into a vinaigrette; drizzle over the salad.

4. 4.

   Heat frying fat. Fold beaten egg whites into the batter. Thread each mushroom onto a skewer, dip in batter, let excess drip off, then slide into hot fat. Fry portions until golden‑yellow, drain on paper towels, arrange mushrooms atop the salad and serve with orange‑yogurt dip.