Crumbed Mushroom Salad

• 6 slices bread (white sandwich crusts removed)
• 14 cup parmesan cheese (finely grated)
• 1 egg
• 1 tablespoon milk
• 330 g portabella mushrooms (about 4 thickly sliced)
• vegetable oil (for shallow frying)
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 70 g spinach (baby)
• 2 tablespoons pine nuts (toasted)
• 1 lemon (cut in wedges to serve)

1. Process bread and cheese until mixture resembles fine breadcrums and season with salt and pepper and transfer to a plate.
2. Whisk egg and milk together in a bowl.
3. Deip sliced mushrooms pieces, 1 at a time, in the egg mix and followed by the breadcrumb mix and transfer to a plate.
4. Pour vegetable oil into a frying pan until 1cm deeep and heat over a medium-high heat.
5. Cook mushrooms, in batches for 2 minutes each side or until golden and transfer to a plate lined with paper towel.
6. Whisk oil and balsamic vinegar together in a bowl and season with salt and pepper and then add spinach and toss to combine.
7. Serve topped with mushroom, pine nuts and lemon wedges.

bread, parmesan cheese, egg, milk, portabella mushrooms, vegetable oil, extra virgin olive oil, balsamic vinegar, spinach, pine nuts, lemon

Taken from www.food.com/recipe/crumbed-mushroom-salad-453996 (may not work)