A crispy and juicy vegetarian schnitzel made with Lion's Mane mushrooms. This dish is perfect for those who miss the classic schnitzel experience but want a plant-based alternative.
Procedure:
1. Prepare the breading: Set up three bowls — one with wheat flour mixed with salt, pepper, and smoked paprika, one with beaten egg, and one with breadcrumbs.
2. Bread the Lion's Mane mushrooms: Coat each mushroom slice in the flour mixture first, then dip it in the egg, and finally coat it in breadcrumbs until fully covered.
3. Fry the schnitzels: Heat butter or oil in a pan over medium heat. Fry the breaded mushrooms for 3-4 minutes on each side until golden and crispy.
4. Serving: Arrange the schnitzels on a plate with lemon wedges and optional side dishes, such as potato salad.
• 300 g Lion's Mane mushrooms, cut into 1-2 cm thick slices
• 1 dl wheat flour
• 1 egg (or plant-based alternative)
• 1 dl breadcrumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika (optional for extra flavor)
• 2 tablespoons butter or oil for frying
• Lemon boats for serving
• Potatoes or potato salad as a side dish
• 3 bowls for breading
• Frying pan
• Calories: 350-400 kcal
• Proteins: 8 g
• Fat: 18 g
• Carbohydrates: 35 g
• Fiber: 3 g
