Cooks in: 30mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 LB. of elephant ear mushrooms
- 2/3 LB. of Brussels sprouts
- 1/3 LB. of sandwich bread
- 2 WHOLE of eggs
- Flour
- Peanut oil
- Balsamic vinegar
- Salt
Method
1
Clean the mushrooms, removing the leaves from the head. Remove the crust from the bread and blend it in a food processor. Dredge the mushrooms in flour, dip them in the beaten eggs, and then coat them in the bread crumbs. Fry them in plenty of hot oil until they are golden on both sides.
2
Boil the Brussels sprouts in salted water for 10 minutes. Strain them and cut them in half. Season the mushrooms with salt and serve with the Brussels sprouts, drizzled with balsamic vinegar.