Fried mushrooms and tomato salad

Ingredients:

500 g Portobello mushrooms
For the coating: egg, flour, breadcrumbs, chili

For the tomato salad:

400 g cherry tomatoes
1 onion
400 ml yogurt
100 g Gorgonzola cheese
fresh basil
salt and pepper

Preparation:
Cut the Portobello mushrooms into slices 1 to 1.5 cm wide. Dip the slices into the flour, then into the beaten egg, and finally in the breadcrumbs (with a little chili if desired).

Fry quickly in hot oil. For the tomato salad, halve the cherry tomatoes and chop the onion. Season with salt and pepper and add the fresh basil. For the dressing, simply stir the Gorgonzola
cheese into the yogurt.

Serve the fried mushroom slices with this fresh dip and the tomato salad.