Mushroom slices in cornflake batter with green pea dip
- 300 g steak cut button mushroom
- 300 g green peas
- 250 ml water
- 2 teaspoons parsley
- for the coating: flour, egg, crushed plain cornflakes
- oil, salt and pepper
The mushroom slices are breaded, but not in the traditional manner, instead of breadcrumbs we use crushed cornflakes. Fry for a few minutes in hot oil.
In the meanwhile, make the dipping sauce. Cook tender green peas in a little bit of oil, add salt and pepper. When the peas are soft add a little water and blend with an immersion blender.
Before serving, mix fresh parsley into the peas along with the onions and place the mushroom slices beside it. Serve immediately