Plant-based Austrian-style mushroom schnitzel (Wiener Schnitzel-inspired) // A grandchild in my kitchen

Plant-based Austrian-style mushroom schnitzel (Wiener Schnitzel-inspired) // A grandchild in my kitchen

🌱🍄🇦🇹 Grandma Sita learns with Mathias how to make delicious Austrian-style mushroom schnitzel. This is a fully plant-based version of mushroom schnitzel which is commonly eaten in Austria, especially in the countryside. It has just the right consistency, and an amazing taste and will be loved by adults and children alike! 

😋 Many different mushrooms work perfectly! Mathias’ favorite ones are porcini and parasol mushrooms. This recipe is also very tasty with lion’s mane and enoki. Regular champignon, oyster, or king oyster mushrooms are easier to get everywhere.

🧓🏻🧡 Grandma Sita’s tip: Making schnitzel is also a typical way people in Austria use leftover bread, thus reducing food waste.

➡️ Wiener schnitzel is an iconic dish in Austria.  Wiener schnitzel is made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, Wiener Schnitzel is a protected geographical indication and must be made of veal.

🤗🌎 Grandma Sita looks forward to the weekends because that’s the time she invites a grandchild into her kitchen to cook popular dishes from their countries and together get inspired to twist them into delicious new plant-based meals. Sustainability tastes great everywhere! 

Most recipes can be made plant-based by substituting animal ingredients with vegetable alternatives. 
Coat the mushrooms in batter and cover them in bread crumbs.
Schnitzel can be served on a number of different sides like roasted root vegetables.

INGREDIENTS

The quantities depend on which type of mushroom you use, so they might need to be adjusted.

MUSHROOMS
Large mushrooms (for example king oyster)
Salt & pepper, to taste

FOR THE BATTER
100 g flour
100 g water
1 pinch of salt
1 pinch of any spices you want to add. Mathias likes to use some cayenne pepper, turmeric, and a little bit of black pepper.

FOR FRYING
Flour
Bread crumbs
Frying oil

METHOD

1. Heat mushrooms up in a dry pan with some salt until they stop releasing moisture. This prevents the mushroom schnitzel from becoming soggy and pre-cooks them. While still moist, add some pepper for flavor.
2. Prepare the batter by mixing all the ingredients together. It should result in a liquid batter that leaves a fine coat when something is dipped into it. 
3. Dust the mushrooms with flour so that no dry spots remain. Coat them in batter and cover them in bread crumbs. 
4. Heat up the frying oil in a narrow high vessel, so don’t need to use a lot of oil to cover the schnitzel.
5. Drop the schnitzel into the oil in batches and deep fry it. Flip them after they have become golden on one side. Take them out when they look like they are about to be perfect as they will cook a bit more after being removed
6. Schnitzel can be served with a number of different sides. Typically you will get them with any combination of parsley potatoes, fries, ketchup and mayonnaise, lingonberry jam, rice, roasted root vegetables, or lemon. Basically, anything you like will work. Enjoy!


DID YOU KNOW?

The name Wiener schnitzel is first attested in 1845. The German word schnitzel (German: snitzel) is a diminutive of sniz, ‘slice’. The English term schnitzel means in general all types of breaded, fried flat pieces of meat. Due to the similarity between schnitzel and escalope, in many of the countries listed below, people sometimes refer to schnitzels as escalope, and vice versa.



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