Mushrooms in breadcrumbs with rice noodles and Frize salad

Ingredients

• 50 ml cream 33%
• 1 cob salad frise
• garlic - 1 clove
• black peppercorns
• bay leaf
• 50 ml olive mayonnaise
• 8 small mushrooms
• flour - 50 g
• salt
• 1 tsp soy sauce
• breadcrumbs
• 100 ml vegetable oil
• a pinch of chili powder
• onion - 1 onion
• 2 cloves
• 100 g rice vermicelli

Cooking

Step 1

Sift flour onto a cutting board or flat dish. Mushrooms clean, wash and cut into thin slices; roll each plate in flour.

Step 2

Pour crackers into a deep bowl. Bay leaf, black pepper, cloves finely grind in a mortar, add to breadcrumbs. Mushrooms put in a bowl with breadcrumbs; mix the contents of the bowl so that the mushrooms are densely covered with breadcrumbs on all sides.

Step 3

Heat vegetable oil in a frying pan. Saute mushrooms for 2 minutes. from each side. Place on paper towels to drain excess oil.

Step 4

Boil water, salt. Dip the rice vermicelli in boiling water, cook for 4 minutes, then drain in a colander and pour over with cold water.

Step 5

Separate lettuce into leaves, wash and pat dry with paper towels. Roughly chop and place in a salad bowl. Peel the onion, cut into thin half rings. Add onion and vermicelli to salad.

Step 6

Peel the garlic, crush, mix with chili powder, soy sauce, cream and mayonnaise. Fill the salad with the mixture. Salt to taste and stir. Place fried mushrooms on top.