Ingredients
Makes 2 portions
3 king oyster mushrooms, sliced lengthways into roughly half a centimetre thickness
70g rocket leaves, washed
A good handful of radicchio or mixed leaves, washed
1 egg
2 tbsp flour, any variety
2 cups panko breadcrumbs
Parmesan to taste
1 tsp dried thyme
1 tbsp white wine vinegar
2 tbsp evoo
1 tsp capers
Half a tsp Dijon mustard
Salt & pepper
Recipe
1. Place flour in one bowl, beaten egg with a couple of drops of water or milk in another, the panko/Parmesan/thyme in a third. Dip the mushrooms one by one in the flour, then egg, then breadcrumbs to coat
2. To make the salsa verde: In a pestle and mortar or blender bash together half the rocket, vinegar, capers, Dijon & evoo until smoothish. Season to taste
3. Place a large, non stick pan over a medium heat, with a good amount of neutral oil to cover the base of the pan. Let the oil warm up for a couple of minutes then add the mushrooms. Cook until golden on underside, then turn and continue cooking until golden on both sides. Lift out onto a kitchen cloth to drain and season with salt
4. Place the remaining salad leaves in a mixing bowl, with half the salsa verde, parm and salt to taste. Mix together
5. Place the salad in bowls, top with the crispy mushrooms, a good drizzle of the remaining salsa verde and more parmesan
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