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.

mushroom-schnitzel_2Soon 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.





Vegetarian mushroom Schnitzel


  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 2


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


For the Schnitzel:

  1. Slice the mushrooms into 1.5 cm big slices.
  2. In a large bowl whisk the eggs and the milk.
  3. 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.
  4. Heat half of the ghee in a large no sticking pan over medium heat.
  5. Place all slices of one mushroom after each other first into the egg, milk bowl and cover the slice with breadcrumbs.
  6. Fry the slices until brown, flip them and also fry the other side.
  7. Repeat the last 3 steps one more time for the second mushroom.
  8. Place the mushrooms on a paper towel. This will help to absorb redundant fat.

For the yogurt sauce:

  1. 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.
  2. Peel the glove of garlic and either chop it really fine or squeeze it and add into the yogurt.
  3. Add also all herbs, spices, salt and pepper according to you taste.
  4. Serve the warm mushrooms with the cold yogurt. Enjoy!