Breaded Mushroom Salad

By MOH

Ingredients

• SALAD:
• romain lettuce
• grape tomatoes
• 1 red onion, thinly sliced
• 1 cup slivered almonds, toasted
• 1 cup onion garlic flavored crutons
• BREADED MUSHROOMS:
• 10 ounces baby bella mushrooms(smaller the better)
• 3 eggs
• 1 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup cornflake crumbs
• DRESSING:
• 1 cup mayo
• 1 tbsp. yellow mustard
• 3 cloves garlic, crushed
• 3 tbsp. lemon juice
• 1 tbsp. sugar
• 3/4 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

1. Preheat oven to 450.
2. Line a baking sheet with parchment paper and spray well with cooking spray.
3. Peel mushrooms leaving on stem. Prepare 3 bowls. Whisk eggs in 1 bowl and set aside. Mix flour and spices in the second bowl and set aside. Pour cornflake crumbs in the third bowl. Dredge the mushrooms in flour, then in eggs, lastly in cornflakes.
4. Lay the breaded mushrooms on cooking sheet and spray liberally with pam. Bake 12-15 minutes until golden, turning once. Remove from oven and allow to cool.
5. Combine all salad ingredients in a large bowl. Combine dressing ingredients. Dress salad right before serving.
6. Mushrooms can be prepared in advance and frozen before baking. Defrost uncovered and bake. You can also bake them and store in refrigerator covered with a paper towel to capture moisture. Place in oven for a few minutes to recrisp the coating.