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Vintage Mushroom Schnitzels

Vintage Mushroom Schnitzels

These vintage Mushroom Schnitzels turn whole mushroom caps into a wonderfully simple meatless meal. Dipped in egg and flour, then fried in butter until tender and golden, they’re proof that some of the best old-fashioned recipes need very few ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 5–6 schnitzels
Course: Main Course
Cuisine: European
Calories: 230
Ingredients Method

Ingredients
  

  • 5 –6 birch boletes or other mushrooms
  • 1 large egg
  • 1 tbsp all-purpose flour
  • Butter as needed
  • Salt to taste
  • Oil for frying

Method
 

  1. Clean the mushrooms thoroughly and finely chop them.
  2. Heat a little oil in a frying pan. Add the chopped mushrooms and sauté until softened and any excess moisture has cooked away.
  3. Transfer the mushrooms to a bowl and allow them to cool slightly.
  4. Add the egg, flour, a little softened or melted butter, and salt.
  5. Mix everything together until the mixture holds together well enough to shape.
  6. Divide the mushroom mixture into 5–6 portions and form each into a small schnitzel or oval patty.
  7. Coat each mushroom schnitzel in breadcrumbs.
  8. Heat a little oil and butter in a frying pan over medium heat.
  9. Fry the schnitzels until golden brown and crisp on both sides, approximately 3–4 minutes per side.
  10. Serve immediately while hot and crisp.