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.