Breaded Mushrooms with Dip

Ingredients

• 1–2 beetroot bulbs (200 g)
• 2 Garlic cloves
• 240 g chickpeas (canned; drained weight)
• 2 tbsp tahini (sesame paste; 15 g)
• 7 tbsp olive oil
• 3 tbsp Lemon juice
• Salt
• Pepper
• 150 g apricots
• 1 small red chili pepper
• 1 Red Onion
• 100 g ground hazelnuts
• 50 g whole-grain breadcrumbs
• 400 g oyster mushrooms (or king oyster mushrooms)
• 3 eggs
• a handful of herbs (e.g., mint, parsley)

Instructions

1. 1.

   For the hummus dip, peel and roughly cube the beetroot. Peel the garlic. Drain the chickpeas into a sieve and blend with beetroot cubes, garlic, tahini, 2 tbsp olive oil, 2 tbsp lemon juice, salt, and pepper in a blender until creamy. Add water as needed to reach a spreadable consistency.

2. 2.

   For the apricot salsa, wash, halve, pit, and finely dice the apricots. Clean and slice the chili, peel the onion, and finely chop both. Mix with remaining lemon juice, 2 tbsp olive oil, 3 tbsp water, salt, and pepper.

3. 3.

   Combine nuts with breadcrumbs. Clean the mushrooms and cut large ones in half. Beat the eggs in a shallow dish and season with salt and pepper. Dip each mushroom first in egg, then in the nut mixture, pressing the coating onto the surface.

4. 4.

   Heat remaining olive oil in a large pan over medium heat and fry the breaded mushrooms for about 5–7 minutes until golden brown and crisp, turning occasionally.

5. 5.

   Wash, dry, and chop the herbs. Spread hummus on plates, arrange the breaded mushrooms on top, spoon apricot salsa over them, and garnish with fresh herbs.