Crusty fried cheese teams up with mushroom sauce – served atop truffle shavings and truffle oil for a simple meatless ragu. To round out the meal serve with cooked pasta. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Fried Fresh Mozzarella Cheese With A Mushroom Ragu Fried Fresh Mozzarella Cheese With A Mushroom Ragu Recipe | PT25M Serves 4 Ingredients: 1 Cup Flour 4 Tablespoons Olive Oil 2 Cups Vegetable Stock Reduction 1 Teaspoon Fresh Parsley 8 Ounce Fresh Mozzarella Cheese 1 Egg 0 To Taste Black Pepper 1 Medium Fresh Summer Truffle 1.5 Cups Fine Dried Bread Crumbs 1 Pound Assorted Exotic Mushrooms 1 Teaspoon Garlic 1 Tablespoon Butter 0 Drizzle Of White Truffle Oil 0 To Taste Salt 2 Tablespoons Shallots Season cheese with salt and pepper evenly. In a shallow dish, mix together flour, salt and black pepper. In a second shallow dish, add egg beaten with milk, salt and black pepper and beat well. In a third shallow dish, mix together breadcrumbs, salt and black pepper. Coat cheese slices with flour, shaking off any excess. Dip cheese slices into egg mixture, letting the excess egg drip off. Finally, coat cheese slices with breadcrumbs evenly. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat and sauté mushrooms, shallots, salt and pepper for about 2 minutes. Stir in garlic and stock reduction and bring to a gentle boil. Cook for about 4 minutes. Remove from heat and immediately, stir in parsley and butter. Keep aside, covered. In another large sauté pan, heat remaining 2 tablespoons of olive oil over medium heat and stir fry cheese slices for about 2 minutes per side. With a slotted spoon, transfer cheese slices onto a paper towel-lined plate to drain. Divide mushroom ragu onto 4 serving plates evenly and top each plate with 2 fried cheese slices. Drizzle with truffle oil and serve with a garnishing of the shaved truffle.

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