Grauburgunder Asselheim dry

Ingredients

• 500 gBrown mushrooms (cremini)
• 2 piecesEggs
• 100 gFlour
• 150 gBreadcrumbs
• 500 mlVegetable oil for frying
• 150 gMayonnaise
• 50 gPlain yogurt
• 1 tbspCapers
• 2 piecesPickles (gherkins)
• 1 tspMustard (medium-hot)
• 0,5 bunchFresh herbs (parsley, chives, dill)
• 1 pinchSalt and pepper

Preparation

1. 1Gently clean the mushrooms and trim the stems slightly.
2. 2For the remoulade, stir the mayonnaise with yogurt and mustard until smooth. Finely chop the pickles and capers, finely mince the herbs, and fold everything into the cream. Season to taste with salt and pepper and refrigerate.
3. 3Prepare three shallow plates for the breading station: one with flour, one with beaten and seasoned eggs, and one with breadcrumbs.
4. 4First, coat the mushrooms in flour, dip them into the egg, and finally press them firmly into the breadcrumbs until completely covered.
5. 5Heat the oil in a deep pot (it is ready when bubbles rise from the handle of a wooden spoon).
6. 6Fry the mushrooms in batches for about 3-4 minutes until golden brown.
7. 7Drain on paper towels and serve immediately with the cold remoulade.