After a long break I have found time to post some new recipes for the my homepage. I have been travelling a lot in the last weeks for private reasons and also for work. Additionally I have the little problem that during the week it’s always dark. In winter season the days are short in Switzerland. When I leave home in the morning it’s dark and it’s again dark by the time I come back home. As a result I can cook lovely menus and bake the nicest treats but the pictures never look appealing. To take some nice pictures I need daylight or a additional camera equipment. For now I don’t have it and as a result I can take my pictures only at the weekend.
What I want to tell you with my little introduction is sorry that you had to wait so long for the next recipes. I will try to improve in the future.
The mushroom schnitzel is a really good method to use old bread. If you can’t eat gluten, make sure it is a glutenfree bread. The mushrooms I was using were portobello mushrooms. They taste like champignons but they are bigger so you can have proper schnitzel slices. However I made this recipe before with oyster mushrooms and they were also delicious.
Soon it will be christmas and some of you might look already for the menu. This is a really simple dish and might be a perfect light vegetarian starter. Or it might be even nice to make a small batch of mushrooms with the yogurt and place it on top of some lettuce leaves.
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Prep Time:
15m
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Cook Time:
15m
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Total Time:
30m
Ingredients
For the Schnitzel:
- 2 portobello mushrooms
- 2 eggs
- 1 dash plant based milk
- 300 grams old bread or whole grain breadcrumbs
- 1 pinch salt and pepper
- 1 pinch dried onion and garlic powder
- 100 grams ghee
For the yogurt sauce
- 200 grams greek yogurt
- 1 pinch salt and pepper
- 3 tablespoons fresh or dried herbs (parsley, basil, chives...)
- 1 glove of garlic
Instructions
For the Schnitzel:
- Slice the mushrooms into 1.5 cm big slices.
- In a large bowl whisk the eggs and the milk.
- Place you old bread in your food processor or blender until transferred into breadcrumbs. In a separate bowl whisk the breadcrumbs with salt, pepper and the dried onion and garlic powder.
- Heat half of the ghee in a large no sticking pan over medium heat.
- Place all slices of one mushroom after each other first into the egg, milk bowl and cover the slice with breadcrumbs.
- Fry the slices until brown, flip them and also fry the other side.
- Repeat the last 3 steps one more time for the second mushroom.
- Place the mushrooms on a paper towel. This will help to absorb redundant fat.
For the yogurt sauce:
- While the mushrooms are frying in the pan you can prepare your yogurt sauce. Wisk the greek yogurt in a little bowl until its creamy.
- Peel the glove of garlic and either chop it really fine or squeeze it and add into the yogurt.
- Add also all herbs, spices, salt and pepper according to you taste.
- Serve the warm mushrooms with the cold yogurt. Enjoy!
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