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Breaded oyster mushroom
- 500 g oyster mushrooms (or ceps)
- 2 eggs
- sea salts
- pepper
- A bit of wheat flour
- Panko breadcrumbs
- Olive oil and butter for frying
- Clean the mushrooms.
- Sprinkle the mushrooms with salt and pepper, and dip in flour.
- Gently whisk the eggs with a fork. Dip floured mushrooms into the egg.
- Roll the mushrooms in breadcrumbs until covered.
- Fry the mushrooms in olive oil, adding butter after two minutes.
- Once the mushrooms are golden brown, blot with with paper towels and add salt to taste. Serve immediately.
Tips
Serve with buttered steamed potatoes and freshly chopped herbs.
![](/application/files/6414/9821/3717/David_profil.png)
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.