Mushrooms, breaded with rye bran

Ingredients:

200 grams of mushrooms, 2 tablespoons of vinegar, 500 ml of water; breading 1 egg, 1/2 teaspoon of salt, 120 grams of flour, 100 grams of rye bran, vegetable oil.

Directions.

Mix two tablespoons of vinegar with water. Separate the mushroom caps from the legs. Put the caps into vinegar water and marinate for 4-5 minutes. Mix the flour with the salt. Beat the egg. Dip mushroom caps into salted flour, then into egg, and then, finally, into rye bran. Sauté over low heat, until golden brown. Serve with a salad of fresh vegetables and sauces.