A delicious mushroom dish for any occasion!
1. peel celery, first cut into slices, then into very fine strips. Cook in boiling salted water for 2 minutes, drain, rinse and drain well. Cut onion into very fine strips. Cut apples with peel into very fine strips. Chop parsley leaves coarsely. Mix everything in a baking bowl with the salt, olive oil, lime juice and pepper. Let stand for about 15 min. Roast the pine nuts in a frying pan without fat until they are light brown.
Clean all the mushrooms. Mix cornstarch, flour, cornmeal and cayenne pepper with 1/2 tsp salt and pour into a shallow dish. Pour milk into a shallow dish. Heat the frying oil to 170 °C in a saucepan. Line a baking tray with kitchen roll.
Pull the mushrooms in portions first through the milk and then through the flour mixture. Tap off excess flour and bake the mushrooms in portions in the hot fat for 2-3 minutes until crispy.
Keep hot on the tray in the stove.
Divide lettuce evenly among 4 plates. Arrange the mushrooms on top and sprinkle with the roasted pine nuts. Serve with the tofu aïoli (see recipe).