Baked Porcini Mushrooms with Remoulade

Ingredients

• 800 g small porcini mushrooms
• 2 Eggs
• Salt
• Pepper
• 60 g flour
• 100 g breadcrumbs
• vegetable oil (for frying)
• 200 g mixed leafy greens (e.g., radicchio, arugula, frisée)
• 4 small pickled cucumbers (jar)
• 3 silver onions (jar)
• 1 tbsp chopped dill
• 300 ml mayonnaise
• 1 lemon

Instructions

1. 1.

   Clean the porcini mushrooms thoroughly and cut them smaller if needed. In a small bowl whisk the eggs. Season the mushrooms with salt and pepper, then dredge first in flour, next in the beaten eggs, and finally in breadcrumbs.

2. 2.

   Heat oil in a wide pot (it is hot enough when a wooden spoon placed in it produces small bubbles). Fry the mushrooms for about 5 minutes. Drain on paper towels.

3. 3.

   Wash the salad greens, dry them, cut into bite‑sized pieces, and arrange on plates.

4. 4.

   Dice the pickles and silver onions and mix with dill into the mayonnaise. Season with salt and pepper to taste.

5. 5.

   Slice the lemon into wedges. Place the mushrooms on the prepared plates and serve with remoulade sauce and lemon wedges.