🌱🍄🇦🇹 The mushroom season is almost here! As summer comes to an end and September approaches, Grandma Sita is making the most of the last mushrooms she has in the kitchen while getting ready for the new season. Many edible mushrooms can also be frozen, making it easier to enjoy their delicious flavour beyond the season.
😋 Grandma Sita learns with Mathias how to make a delicious Austrian-style mushroom schnitzel. This fully vegan version is inspired by the mushroom schnitzel often enjoyed in Austria, especially in the countryside. Crispy on the outside, tender inside and full of flavour, it’s a comforting recipe that both grown-ups and children can enjoy.
🍄 The best thing about mushroom schnitzel is how versatile it is! Many different mushrooms work beautifully. Mathias’ favourites are porcini and parasol mushrooms, but lion’s mane, enoki, oyster mushrooms, king oyster mushrooms and everyday button mushrooms are also delicious options. Use whatever is fresh, local or available where you live.
➡️ Inspired by the iconic Wiener Schnitzel, this plant-based version gives a classic Austrian idea a delicious mushroom twist. Traditional Wiener Schnitzel is made with veal and is typically served with a slice of lemon and potato salad or parsley potatoes. In Austria, Wiener Schnitzel has a protected geographical indication and must be made with veal.
♻️ Grandma Sita’s kitchen is all about making the most of seasonal ingredients. So, if you have mushrooms that need using, grab your breadcrumbs, heat up the pan and let’s turn simple ingredients into something wonderfully crispy and delicious. Less waste, more flavour, the Grandma Sita way! 💚
INGREDIENTS
Mushrooms
Large mushrooms, such as king oyster mushrooms
Salt and pepper, to taste
For the batter
100 g plain flour
100 g water
1 pinch of salt
1 pinch of your choice of spices, such as cayenne pepper, turmeric and a little black pepper.
For coating and frying
Plain flour
Breadcrumbs
Vegetable oil, for frying
Grandma Sita´s note: he quantities will depend on the type and size of mushrooms you use, so you may need to adjust them accordingly.
METHOD
1. Heat the mushrooms in a dry frying pan with a little salt until they stop releasing moisture. This helps prevent the mushroom schnitzel from becoming soggy. While the mushrooms are still warm, season with a little pepper for extra flavour.
2. Prepare the batter by mixing all the ingredients together. It should be a smooth, fairly runny batter that leaves a thin coating when the mushrooms are dipped into it.
3. Dust the mushrooms with flour, making sure there are no dry spots. Dip them into the batter, then coat them thoroughly with breadcrumbs.
4. Heat the frying oil in a narrow, deep pan or saucepan, so you don’t need to use a large amount of oil to fully cover the schnitzel.
5. Fry the schnitzel in batches until golden brown, turning them once they are golden on one side. Remove them from the oil when they look almost perfectly cooked, as they will continue cooking slightly after being removed.
6. Serve the mushroom schnitzel with your favourite sides. Traditionally, you might find it served with combinations of parsley potatoes, chips, ketchup and mayonnaise, lingonberry jam, rice, roasted root vegetables or lemon. Whatever you like will work! Enjoy!
🧓🏻💚 Grandma Sita’s tips:
- 🍄 Choose the right mushrooms: Large, firm mushrooms work best for schnitzel because they are easier to coat and hold their shape during frying. King oyster mushrooms are a great choice, but you can also experiment with other varieties.
- 💧 Remove excess moisture: Cooking the mushrooms briefly in a dry frying pan helps them release some of their water before coating. This simple step helps prevent your schnitzel from becoming soggy.
- 🥣 Get the batter right: The batter should be fairly runny and create a thin, even coating around the mushrooms. If it is too thick, add a splash of water; if it is too thin, add a little more flour.
- 🍞 Make your own breadcrumbs: Stale bread is perfect for making breadcrumbs. Simply dry it out, blend or grate it, and store it for another recipe. It is a delicious way to give leftover bread a second life.
- 🌶️ Play with the spices: Cayenne pepper, turmeric and black pepper add plenty of flavour, but you can adapt the seasoning to whatever you have in your cupboard. Paprika, garlic powder or dried herbs can also work beautifully.
- 🫕 Fry in batches: Avoid overcrowding the pan. Frying a few schnitzels at a time helps the oil stay hot and gives you a crisp, golden coating rather than a greasy one.
- 🥔 Use what you have on the side: Schnitzel is wonderfully versatile. Serve it with potatoes, chips, rice, roasted vegetables, salad, lemon or your favourite sauce. It is a great recipe for using up vegetables and side dishes already in the fridge.
- ♻️ Give leftover breadcrumbs a second life: If you have breadcrumbs left after coating the mushrooms, don’t throw them away. Keep them in an airtight container in the fridge and use them for veggie burgers, pasta toppings, stuffed vegetables or another crispy coating.
- ❄️ Storage: Mushroom schnitzel is best enjoyed freshly fried, while the coating is crisp. If you have leftovers, allow them to cool, refrigerate them in an airtight container and enjoy within 2–3 days. Reheat them in the oven or air fryer to help restore some of their crispness.
📗 Did you know?
The word schnitzel comes from the German word Schnitz, meaning a slice or small cut. The term is now widely used for thin pieces of food that are coated and fried, although the best-known version, Wiener Schnitzel, is traditionally made with veal. The name Wiener Schnitzel was first recorded in the 19th century. In Austria, it is a protected traditional dish and must be made with veal. This mushroom version takes inspiration from that classic technique while giving it a delicious plant-based twist.
🍞 Schnitzel and the art of using leftover bread
Making schnitzel is also a wonderful way to use stale bread. Instead of letting leftover bread go to waste, it can be dried and turned into breadcrumbs for coating vegetables, mushrooms and other ingredients. A simple kitchen habit that turns yesterday’s bread into today’s crispy, delicious meal!
🗑️ A little food-waste fact
Fresh mushrooms and other delicate produce can be easily wasted when they are forgotten in the fridge or left until they lose their freshness. Buying only what you need, storing mushrooms properly and cooking them when they are at their best can help reduce unnecessary waste.
And if your mushrooms are starting to look a little less perfect but are still fresh and safe to eat, cooking them thoroughly can give them a delicious second life. Good food doesn’t have to look perfect to be delicious!
🌱 Make the most of what you have
This recipe is a perfect example of Grandma Sita’s way of cooking: take a simple ingredient, give it a little imagination and turn it into something everyone wants to share. Use seasonal mushrooms, rescue some stale bread and make the recipe your own.
Grandma Sita never needed complicated recipes to make something special. A few mushrooms, some leftover bread and a little creativity can go a long way. Cook with what you have, waste less and enjoy every crispy bite — the Grandma Sita way!