Name: Egg White with Portobello in Rice Paper
Prep time: 15 min
Cook time: 5 min
Yield: 1
Cuisine: Italiana
Ingredients: 60 grams San Juan® egg whites; 1 portobello mushroom; 5 tomatoes, dehydrated; 2 asparagus; 5 beets, in chips; 3 leaves basil; 3 tablespoons alfalfa sprouts; 2 slices radish; 3 sheets pumpkin; 15 milliliters salsa, tomato cassé; 10 milliliters peanut oil; 1/4 rice paper; 500 milliliters vegetable oil

Preparation

10 mins

5 mins

Low

Remove the stem from the portobello and brush both sides with peanut oil and season with salt and pepper. Set aside. In a hot skillet, sauté the mushrooms with a little oil, season with salt and pepper, and set aside.

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