Let’s turn crumbed mushrooms from the starter section on the menu to the main star of the meal, Chef! Pankocrumb-coated crispy button mushrooms on a bed of greens are dolloped with a slightly spicy chimichurri mayo. Served with pan-fried patty pans and bell peppers.
Serving guide
Choose your portion size.
AND… NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the crumbing spice and gradually whisk in 50ml [100ml]|#7DA0D7 of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 3-4 minutes (shifting as they colour). Drain on paper towel and season.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans & bell pepper until charred, 4-5 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the leaves as the base of the salad, topped with the patty pans & peppers, and the mushrooms. Drizzle over the chimichurri mayo and garnish with the nuts. Time to eat!
Almonds - 10g
Crumbing Spice - 40ml
Panko Breadcrumbs - 50ml
Button Mushrooms - 125g
Patty Pans - 80g
Bell Pepper - 1
Chimichurri Mayo - 50ml
Salad Leaves - 40g
AND… NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the crumbing spice and gradually whisk in 50ml [100ml]|#7DA0D7 of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 3-4 minutes (shifting as they colour). Drain on paper towel and season.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans & bell pepper until charred, 4-5 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the leaves as the base of the salad, topped with the patty pans & peppers, and the mushrooms. Drizzle over the chimichurri mayo and garnish with the nuts. Time to eat!
Almonds - 20g
Crumbing Spice - 80ml
Panko Breadcrumbs - 100ml
Button Mushrooms - 250g
Patty Pans - 160g
Bell Pepper - 1
Chimichurri Mayo - 100ml
Salad Leaves - 80g
AND… NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the crumbing spice and gradually whisk in 150ml [200ml]|#7DA0D7 of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans & bell pepper until charred, 5-6 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the leaves as the base of the salad, topped with the patty pans & peppers, and the mushrooms. Drizzle over the chimichurri mayo and garnish with the nuts. Time to eat!
Almonds - 30g
Crumbing Spice - 120ml
Panko Breadcrumbs - 150ml
Button Mushrooms - 375g
Patty Pans - 240g
Bell Peppers - 2
Chimichurri Mayo - 150ml
Salad Leaves - 120g
AND… NOW FOR THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
To a bowl, add the crumbing spice and gradually whisk in 150ml [200ml]|#7DA0D7 of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 4-5 minutes (shifting as they colour). Drain on paper towel and season.
Veggie MEDLEY
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans & bell pepper until charred, 5-6 minutes. Remove from the pan and season.
CHIMI-MAYO
Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside.
YUM!
Serve the leaves as the base of the salad, topped with the patty pans & peppers, and the mushrooms. Drizzle over the chimichurri mayo and garnish with the nuts. Time to eat!
Almonds - 40g
Crumbing Spice - 160ml
Panko Breadcrumbs - 200ml
Button Mushrooms - 500g
Patty Pans - 320g
Bell Peppers - 2
Chimichurri Mayo - 200ml
Salad Leaves - 160g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R145.55
for 4 servings · R36.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Patty Pans needs 320 gPatty Pans 350 g 350 g at R32.99 · 91% of packR30.16
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Chimichurri Mayo
- Panko Breadcrumbs
- Crumbing Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Mushroom Salad?
The preparation time for Crumbed Mushroom Salad with charred patty pans is between 30 and 45 minutes.
What is the total time required to make Crumbed Mushroom Salad with charred patty pans ?
The total time required to make Crumbed Mushroom Salad with charred patty pans is between 40 and 55 minutes.
How many servings does Crumbed Mushroom Salad provide?
4 servings
What are the main ingredients in Crumbed Mushroom Salad?
Almonds, Bell Pepper, Button Mushrooms, Chimichurri Mayo, Crumbing Spice, Panko Breadcrumb, Patty Pans, Salad Leaves
What is the nutritional information of Crumbed Mushroom Salad?
Calories: 514, Carbs: 56.9 grams, Fat: grams, Protein: 13 grams, Sugar: 16.5 grams, Salt: 368 grams
How do I prepare Crumbed Mushroom Salad?
YUM!: Serve the leaves as the base of the salad, topped with the patty pans & peppers, and the mushrooms. Drizzle over the chimichurri mayo and garnish with the nuts. Time to eat! CHIMI-MAYO: Loosen the chimichurri mayo with water in 5ml increments until drizzling consistency. Season and set aside. VEGGIE MEDLEY: Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans & bell pepper until charred, 4-5 minutes. Remove from the pan and season. MMMUSHROOMS: To a bowl, add the crumbing spice and gradually whisk in 50ml [100ml]|#7DA0D7 of water until a smooth batter forms - it should be thick enough to coat a spoon. Season well. Place the breadcrumbs in a separate bowl. Set aside. Coat the mushrooms in the batter first, then lightly coat in the breadcrumbs. Place a clean pan over medium heat with 3-4cm of oil. When hot, carefully lower the crumbed mushrooms into the hot oil and fry until golden and cooked through, 3-4 minutes (shifting as they colour). Drain on paper towel and season. AND… NOW FOR THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Crumbed Mushroom Salad?
Almonds, Bell Pepper, Button Mushrooms, Chimichurri Mayo, Crumbing Spice, Panko Breadcrumb, Patty Pans, Salad Leaves
How many calories does Crumbed Mushroom Salad have?
514 calories
How much fat content does Crumbed Mushroom Salad have?
grams