YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Oyster Mushrooms with Lemon Garlic Broccolini
Savor the crunchy texture of lightly battered oyster mushrooms paired with zesty lemon garlic broccolini, complemented by protein-rich tofu and topped with perfectly poached eggs. This vibrant dish delivers a flavorful crunch with every bite, balancing tangy, savory, and fresh notes for a wholesome, satisfying meal.
INGREDIENTS
200g Oyster Mushrooms
150g Broccolini
150g Firm Tofu
2 Large Eggs
20g Chickpea Flour
1 Tbsp Olive Oil
2 Garlic Cloves
1 Lemon
Salt and Pepper to taste
PREPARATION
Clean the oyster mushrooms and slice them if needed. Pat them dry and lightly dust with chickpea flour seasoned with salt and pepper.
Prepare the tofu by slicing it into 1/2-inch thick strips. Season lightly with salt and pepper.
Heat olive oil in a non-stick pan over medium-high heat. Once hot, add the coated mushrooms and tofu slices, frying until they develop a crispy golden crust, about 3-4 minutes per side.
Meanwhile, blanch the broccolini in boiling water for 2 minutes, then shock in ice water to retain its vibrant color.
In another small pan, sauté minced garlic in a little olive oil over medium heat until fragrant, then toss the blanched broccolini in the garlic oil along with a squeeze of lemon juice, adding a pinch of salt and pepper.
In a separate pot, poach the eggs by simmering water with a splash of vinegar. Gently crack the eggs into the water and cook for about 3-4 minutes until the whites set while the yolks remain runny.
To plate, arrange the crispy mushrooms and tofu on a serving dish, top with the lemon garlic broccolini, and gently place the two poached eggs on top. Finish with an extra drizzle of lemon juice and a light sprinkle of salt and pepper.