Portobello Cutlet with Earth Apple and Cucumber Salad

A delicious mushroom dish for any occasion!

For the lettuce, cook the potatoes in salted water for about 20 minutes. Drain, peel while hot and cool a little. Peel cucumber, cut in half lengthwise and scrape out seeds with a spoon. Cut cucumber into 1 cm cubes. Finely dice the onion. Mix both with mustard, vinegar and oil and season with salt, pepper and a little sugar. Cut potatoes into slices and fold in carefully. Leave to stand for 15 minutes. Rinse the sorrel, cut into thin strips and fold into the salad.

For the escalopes, remove the stems and laminae of the mushrooms. Lightly season the underside of the caps with salt. Dry capers well on paper towels. Mix eggs and whipped cream. Put flour and breadcrumbs separately on plates. Turn the mushrooms first in the flour on the other side, pull them one after the other through the egg and roll them in the breadcrumbs. Again pull through egg and breadcrumbs and press the breading slightly smooth.

Heat oil to 170 °C. Fry the mushrooms in portions for 2-3 minutes on each side until golden brown. Cook on a baking tray at about 160 °C (gas 1-2, convection oven 160 °C) in the oven for 7-8 minutes. Heat a little oil in a small saucepan to 180 °C. Fry capers in it for about 1 minute. Serve the mushrooms with the lettuce, capers and a little pumpkin seed oil.

A splendor of a Schwammerl Portobello They are by far the largest from

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