January
Medium
3 prs.
45 min.
Breaded oyster mushroom
- 500 g oyster mushrooms (or ceps)
- 2 eggs
- sea salts
- pepper
- A bit of wheat flour
- Panko breadcrumbs
- Olive oil and butter for frying
- Clean the mushrooms.
- Sprinkle the mushrooms with salt and pepper, and dip in flour.
- Gently whisk the eggs with a fork. Dip floured mushrooms into the egg.
- Roll the mushrooms in breadcrumbs until covered.
- Fry the mushrooms in olive oil, adding butter after two minutes.
- Once the mushrooms are golden brown, blot with with paper towels and add salt to taste. Serve immediately.
Tips
Serve with buttered steamed potatoes and freshly chopped herbs.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
