Sometimes all I’m after is a pub-style meal without having to leave the house, and this mushroom schnitzel is perfect for that. Crunchy and delicious – especially when served with chips and salad! Create a pub vibe without having to queue for the bar – hard to beat that!
The recipe is one I found right here
- 1 1/4 cups flour
- 1tbs cornstarch
- 1tsp salt
- 1tsp garlic powder
- Pinch of cayenne pepper
- 1tbs hot sauce
- 375ml bottle of beer or soda water
- 3-4 cups panko breadcrumbs
- 2tbs sesame seeds
- 4 large portobello mushrooms
- Whisk together flour, cornstarch, salt, garlic power and cayenne in a bowl. Add the hot sauce and beer or soda water and whisk until smooth and a pourable consistency
- On a plate combine breadcrumbs and sesame seeds
- Cut the mushrooms into 1.5cm wide slices
- Dip the mushroom slices in the beer batter then in the breadcrumbs to coat, using separate hands to avoid creating excess clumps in the breadcrumbs
- Heat 1.5cm deep oil in a pan until hot but not smoking, then add the crumbed mushrooms in batches, cooking 4-5 minutes on each side until crispy and golden brown
- Drain on a wire rack or paper towel then serve
Frying food always makes me a little uncomfortable, but these mushroom schnitzels are definitely worth it. Crispy on the outside, tender on the inside and an excellent mix of salty and a little spice, they’re seriously delicious.
You can mix together the batter ingredients in advance so when it comes to dinner time you just have to dip and fry. I don’t recommend trying to reheat them though – fresh is definitely best in this instance.
I served my mushroom schnitzels with a simple coleslaw, homemade fries and a squeeze of lemon to complete the pub experience, but they’re also delicious in a wrap or on top of a fresh green salad. Whatever takes your fancy!