Name: Crispy Mushrooms with Zucchini Yogurt Dip
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 200 g Zucchini; 0.5 tsp Salt; 600 g Mushrooms; 8 Stiele Mint; 2 Zehen Garlic; 60 g Dried tomatoes (in oil); 400 g Greek yogurt; 2 tbsp Olive oil; 1 piece Organic lemon; 1 pinch Pepper; 3 piece Eggs (size M); 3 tbsp Whipping cream; 1 pinch Nutmeg; 80 g Flour; 150 g Panko (Japanese breadcrumbs); 1 nach Bedarf Oil from the spray bottle

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Crispy Mushrooms with Zucchini Yogurt Dip is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These crispy mushrooms are a real eye-catcher at any party! I love making them because they are so easy to prepare and the zucchini yogurt dip adds a great fresh note. The combination of crispy mushrooms and creamy dip is simply unbeatable. Perfect as finger food for a cozy evening with friends or as a delicious appetizer. And the best part: they are vegetarian! They taste especially good in the summer, but they actually go with any season. Try it out, you'll be thrilled!

Ingredients (16 ingredients)

200 g Zucchini
0.5 tsp Salt
600 g Mushrooms
8 Stiele Mint
2 Zehen Garlic
60 g Dried tomatoes (in oil)
400 g Greek yogurt
2 tbsp Olive oil
1 piece Organic lemon
1 pinch Pepper
3 piece Eggs (size M)
3 tbsp Whipping cream
1 pinch Nutmeg
80 g Flour
150 g Panko (Japanese breadcrumbs)
1 nach Bedarf Oil from the spray bottle

Preparation (9 steps)

Prepare zucchini

Wash 200 g zucchini, coarsely grate and place in a bowl. Add ½ tsp salt and mix. Let the zucchini sit for about 20 minutes.

Prepare mushrooms

Clean 600 g mushrooms. Wash 8 sprigs of mint and chop finely. Peel and chop 2 cloves of garlic. Drain 60 g dried tomatoes (in oil) and cut finely.

Prepare dip

Thermomix® Setting

10 sec/Speed 3

Put 400 g Greek yogurt and 2 tbsp olive oil into the mixing bowl and stir for 10 sec/speed 3.

Refine dip

Thermomix® Setting

5 sec/Speed 2 Linkslauf Reverse

Add chopped garlic, mint and tomatoes and stir in for 5 sec/speed 2 in reverse.

Add zucchini

Thermomix® Setting

10 sec/Speed 2 Linkslauf Reverse

Squeeze the grated zucchini well and add to the mixing bowl. Squeeze the juice of half an organic lemon and add together with salt and pepper to taste. Mix everything for 10 sec/speed 2 in reverse.

Prepare breading

In a deep plate, whisk 3 eggs (size M) with 3 tbsp whipping cream, some salt, pepper and nutmeg. Place 80 g flour and 150 g panko (Japanese breadcrumbs) on two more plates.

Bread mushrooms

Turn mushrooms one after the other first in flour, then in eggs and finally in panko.

Bake mushrooms

Place mushrooms in the basket in two portions and spray with oil from the spray bottle. Bake in the air fryer at 180 °C for 5–6 minutes. Shake mushrooms in the basket, spray with oil again and bake for another 5–6 minutes until crispy. Prepare remaining mushrooms in the same way.