YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Oyster Mushrooms with Garlic Herbs
Enjoy a savory twist on oyster mushrooms that are crispy on the outside, tender on the inside. Coated in a protein-boosting chickpea flour and nutritional yeast mixture and pan-seared with garlic and fresh herbs, these mushrooms are served atop a bed of peppery arugula with a zesty lemon drizzle. A delightful dish that marries texture, flavor, and balanced nutrition.
INGREDIENTS
300g Oyster Mushrooms
50g Chickpea Flour
2 Eggs
2 tbsp Nutritional Yeast
1/2 tbsp Olive Oil
3 Cloves Garlic
4 tbsp Fresh Parsley
3 tbsp Fresh Thyme
2 Cups Arugula
2 tbsp Lemon Juice
PREPARATION
Clean the oyster mushrooms by gently wiping them with a damp cloth and trim any tough ends.
In a shallow bowl, whisk the two eggs to create an egg wash. In another bowl, combine chickpea flour and nutritional yeast.
Toss the mushrooms in the egg wash, then dredge thoroughly in the chickpea flour and nutritional yeast mixture until well-coated.
Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic cloves and sauté briefly until fragrant.
Add the coated mushrooms to the pan in a single layer. Sear for about 3-4 minutes on each side until they turn golden and crispy.
Stir in chopped fresh parsley and thyme during the last minute of cooking to infuse the mushrooms with aromatic flavor.
Arrange the arugula on serving plates and drizzle with lemon juice to create a light, tangy bed.
Top the arugula with the crispy mushrooms. Serve immediately and enjoy the blend of crispy texture, garlicky herb flavors, and fresh greens.