Oyster mushroom schnitzel with wild salad and horseradish vinaigrette

Ingredients for 4 servings: 

For the mushroom schnitzels:
200 g oyster mushrooms
1 tsp of SteirerKren 
5 tbsp of oat milk
4 tbsp of oat cream
½ tsp of salt
1 pinch of pepper
1 tbsp maize starch
50 g wheat flower
100 g breadcrumbs 
4 tbsp olive oil

For the salad: 

500 g fresh wild herb salad

For the vinaigrette:

2 tbsp SteirerKren
6 tbsp olive oil 
4 tbsp white balsamic vinegar
1 ½ tbsp maple syrup
1 ½ tsp mustard
½ tsp salt
1 pinch of pepper

Preparation: 

Clean the mushrooms and slices it into single "schnitzels". Finley chopp the SteirerKren. Instead of eggs: mix together oat milk, oat cream, SteirerKren, salt, pepper and maize starch in a soup plate. Prepare two more soup plates with wheat flower and breadcrumbs. Turn over the mushrooms in the wheat flower, then turn it over in the oat milk afterwards coat it with breadcrumps.  Put some oil into a heated pan and fry the mushrooms on each side 5-6 minutes until they are golden brown. For the vinaigrette chop SteirerKren finely and mix it with the remaining ingredients until you get a creamy dressing. Arrange the mushrooms on the salad, top it with the vinaigrette and serve it.  A recipe from eat this!