CRISPY MUSHROOMS ON VEGETABLE AND POMEGRANATE SALAD

Ingredients

References used: 1622 and 47212

For the crispy mushroom:

• 1 Exquisitarium mushroom cannelloni
• Flour
• Egg
• Panko

Leave the cannelloni to thaw for 10 minutes and pass through the flour, egg and panko or breadcrumbs. Fry in olive oil at 180 ºC until golden brown and the internal temperature reaches at least 65ºC. Dry on absorbent paper.

For the salad:

• Carrot
• Turnip
• Broccoli
• Spring onion
• Pomegranate
• Oil
• Salt

Cut the carrot, turnip, broccoli and spring onions into fine brunoise, sauté in oil for about 2 minutes and let cool. The result should be crispy.

Once cooled, dress with a little more olive oil, salt and add the pomegranate. Mix together well.

We serve it with a few drops of Exquisitarium romesco and a few slices of blanched spring onions.