Crispy Oyster Mushroom Schnitzel with Mashed Potatoes

Peel the potatoes and cut them into small cubes. Clean the oyster mushrooms and separate them into individual pieces. Preheat the oven to 180–185 °C and line a baking sheet with baking paper.

Prepare two bowls for the breading: In the first bowl, mix yogurt, paprika powder, oregano, egg yolk, salt, and pepper. In the second bowl, add the corn breadcrumbs. First, coat the mushroom pieces in the yogurt mixture, then in the breadcrumbs. Place them on the baking sheet and bake for 25–30 minutes until golden brown.

While the mushrooms are baking, boil the potato cubes in salted water for approx. 13–15 minutes until soft. Drain, add butter and lukewarm milk, and mash until smooth. Dress the salad of arugula, mixed greens, and halved cherry tomatoes with olive oil.