RecipesGenie Blog

Mushroom Schnitzel

Mushroom Schnitzel

Mushroom Schnitzel

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
Large Skillet
2
3 shallow dishes
3
Tongs or spatula
4
Wire rack or plate
5
Paper Towels

Ingredients

Mushrooms

  • 1
    0.5 kg large portobello mushrooms

Breading

  • 1
    1 cup cup all-purpose flour
  • 2
    2 large eggs
  • 3
    2 cup cups breadcrumbs
  • 4
    0.5 teaspoon teaspoon salt
  • 5
    0.25 teaspoon teaspoon black pepper
  • 6
    1 teaspoon teaspoon paprika

Cooking

  • 1
    0.75 cup cup vegetable oil

Optional Garnish

  • 1
    0 lemon wedges
  • 2
    0 sprigs fresh parsley

Directions

1

Prepare the Mushrooms

Gently wipe the portobello mushrooms with a damp cloth or paper towel to remove any dirt. Be careful not to soak them, as they will absorb water. Remove the stems using your hands by snapping them off or using a small knife. This step can be omitted, but the stems can be tougher to eat.

2

Prepare Breading Station

Set up your breading station by placing the flour, whisked eggs, and breadcrumbs into three separate shallow dishes. Season the flour with salt, pepper, and paprika. This creates the layers for breading.

3

Bread the Mushrooms

Take one mushroom cap at a time. First, dredge it in the seasoned flour, ensuring it's fully coated. Then, dip it into the whisked eggs, letting any excess drip off. Finally, coat it thoroughly with breadcrumbs. Press the breadcrumbs gently to ensure they adhere well to the mushroom. Repeat with all mushroom caps.

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4

Heat the Oil

Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately upon contact. Be cautious with hot oil to avoid splatters and burns.

5

Fry the Schnitzel

Carefully place the breaded mushrooms in the hot oil, ensuring not to overcrowd the pan. Overcrowding can lower the oil temperature and cause the schnitzel to be soggy. Fry for about 3-4 minutes per side, until golden brown and crispy. Adjust the heat if they are browning too quickly.

6

Drain the Schnitzel

Remove the fried mushroom schnitzel from the pan and place them on a wire rack or a plate lined with paper towels to drain excess oil. This helps maintain the crispiness.

7

Serve

Serve the mushroom schnitzel immediately while they are hot and crispy. Garnish with lemon wedges and fresh parsley for added freshness and visual appeal. This dish is best enjoyed fresh.

Recipe Tips

  • For extra crispy breading, try using panko breadcrumbs instead of regular breadcrumbs.
  • If you don't have a wire rack, you can use a plate lined with several layers of paper towels to absorb the excess oil.
  • Adjust the seasoning in the flour to your taste preference.
  • To keep schnitzel warm if not serving immediately, place it on a wire rack in a preheated oven at 200°F (95°C).
  • If you do not have a large skillet, use a deep-sided pan and cook the schnitzel in batches.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

45g

Protein

10g

Fat

25g

Fiber

5g

Sugar

3g

Sat. Fat

4g

Sodium

800mg

Trans Fat

0g

Cholesterol

100mg

Potassium

0.15mg

Vitamin A

0.02%

Vitamin C

0.01%

Calcium

0.05%

Iron

0.1%

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