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Crispy Oyster Mushroom Schnitzel with Mashed Potatoes
(0)
50 min
Under an hour
Knuspr-Küche
Genießen Sie diese knusprigen Austernpilz-Schnitzel als köstliche vegetarische Alternative zum Klassiker. Serviert mit cremigem Kartoffelstampf und einem frischen Salat aus Rucola und Kirschtomaten, ist dieses Gericht nicht nur gesund, sondern auch ein echtes Geschmackserlebnis für die ganze Familie. Die Panade aus Mais-Paniermehl sorgt für eine besonders knusprige Textur, während der griechische Joghurt die Pilze saftig hält.
Ingredients
Preparation method
Preparation
Peel the potatoes and cut them into small cubes. Clean the oyster mushrooms and separate them into individual pieces. Preheat the oven to 180–185 °C and line a baking sheet with baking paper.
Prepare two bowls for the breading: In the first bowl, mix yogurt, paprika powder, oregano, egg yolk, salt, and pepper. In the second bowl, add the corn breadcrumbs. First, coat the mushroom pieces in the yogurt mixture, then in the breadcrumbs. Place them on the baking sheet and bake for 25–30 minutes until golden brown.
Mashed Potatoes & Salad
While the mushrooms are baking, boil the potato cubes in salted water for approx. 13–15 minutes until soft. Drain, add butter and lukewarm milk, and mash until smooth. Dress the salad of arugula, mixed greens, and halved cherry tomatoes with olive oil.
Chef's tip
For a vegan version, you can replace the yogurt with a plant-based alternative and the egg yolk with some starch.
Nutritional values
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