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1
Wipe the champignones with paper towels and place in a large bowl.
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2
Pour the vinegar, soy sauce and olive oil in a small pan, mix and heat through for a couple of minutes on medium temperature.
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3
Add minced garlic, chopped rosemary leaves and herbs and mix well.
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4
Pour the mix over the mushrooms and leave them to marinade for 30 - 60 minutes.
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5
Drain the mushrooms.
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6
Whisk the egg with a spoonful of flour and pour over the mushrooms.
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7
Mix well to cover the mushrooms with batter.
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8
Spear the mushrooms with cocktail stick and dip in fresh breadcrumbs.
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9
(Better to make your own breadcrumbs - just pulse some slices of dry bread in a food processor).
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10
Place the mushrooms on a baking tray lined with parchment and bake for 20 minutes at 200°C.
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11
While the mushrooms are cooking, make the sauce.
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12
Remove the skin from the tomatoes and blend in a food processor.
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13
Chop the onion and saute until transparent in some olive oil on medium heat.
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14
Add finely chopped garlic and warm through for another 30 seconds.
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15
Add the processed tomatoes and cook for about 10 minutes until extra liquid evaporates.
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16
Blend the cottage cheese in a food processor and add to the sauce together with the parsley, salt and pepper and mix well.
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17
Allow the sauce to cool and blend it in the food processor to get a more silky smooth texture.
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18
Serve the mushrooms with the sauce with lime or lemon wedges.
