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Fried Oyster Mushrooms with Sautéed Brussels Sprouts and Butter Sauce

By chef Gulasch

A great winter vegetarian dish of sauteed Brussels sprouts, crispy fried oyster mushrooms, and a butter sauce.

21 min
Medium

6 min prep · 15 min cook

Fried Oyster Mushrooms with Sautéed Brussels Sprouts and Butter Sauce
507 kcal · per serving
Protein 9g Carbs 52g Fat 27g
Ingredients

What you will need

7 items · serves 1
  • Oyster mushrooms 75 g
  • Savoy cabbage 200 g
  • Butter 30 g
  • Rice flour 50 g
  • White Wine 50 ml
  • Shallot 1 pcs
  • Capers 10 g

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Method

Steps to cook

9 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍄‍🟫✨

  2. Slice the shallot. Peel the shallot and finely chop it.

  3. Saute the shallot. Saute the shallot in a pan with a little oil for about 2-3 minutes over medium heat, until translucent.

  4. Add the wine. Add the wine and let it reduce over low heat to a syrupy consistency. Then add the cold butter and capers, remove from the heat, and whisk in the butter to make a smooth sauce.

  5. Slice the cabbage. Slice the cabbage into thin strips.

  6. Saute the cabbage. Saute the cabbage in a pan with a little oil for about 3-4 minutes over medium heat, season with salt and pepper.

  7. Coat the oyster mushrooms. Coat the soaked oyster mushrooms in rice flour.

  8. Fry the oyster mushrooms. Fry the oyster mushrooms in hot vegetable oil for about 3-4 minutes, until golden and crispy.

  9. Serve. Serve 🍽️✨

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