{"version":"1.0","provider_name":"EXQUISITARIUM","provider_url":"https:\/\/www.exquisitarium.com\/en\/","author_name":"Exquisitarium","author_url":"https:\/\/www.exquisitarium.com\/en\/author\/sonia-exquisitarium\/","title":"CRISPY MUSHROOMS ON VEGETABLE AND POMEGRANATE SALAD - EXQUISITARIUM","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"k0D0WdEuMQ\"><a href=\"https:\/\/www.exquisitarium.com\/en\/crispy-mushrooms-on-vegetable-and-pomegranate-salad\/\">CRISPY MUSHROOMS  ON VEGETABLE AND POMEGRANATE SALAD<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.exquisitarium.com\/en\/crispy-mushrooms-on-vegetable-and-pomegranate-salad\/embed\/#?secret=k0D0WdEuMQ\" width=\"600\" height=\"338\" title=\"&#8220;CRISPY MUSHROOMS  ON VEGETABLE AND POMEGRANATE SALAD&#8221; &#8212; EXQUISITARIUM\" data-secret=\"k0D0WdEuMQ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.exquisitarium.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.exquisitarium.com\/wp-content\/uploads\/2019\/05\/blog_crujiente-de-setas-sobre-ensalada-de-verduras-y-granada.jpg","thumbnail_width":1300,"thumbnail_height":905,"description":"Ingredients References used: 1622 and 47212 For the crispy mushroom: 1 Exquisitarium mushroom cannelloni Flour Egg Panko Leave the cannelloni to thaw for 10 minutes and pass through the flour, egg and panko or breadcrumbs. Fry in olive oil at 180 \u00baC until golden brown and the internal temperature reaches at least 65\u00baC. Dry on [&hellip;]"}