Portobello mushroom Schnitzel

              Portobello mushroom Schnitzel

Finally something "German" again. I think this dish was like a poor people food at one point. In Germany and Italy, we have some really nice big growing Mushrooms, Parasol Mushrooms. I can't find them quite here in Florida, but I found some nice big Portobello mushrooms. I would say, every big mushroom, "meaty" mushroom is doing it. Anyway, in fall we went into the woods, we looked for all kinds of mushrooms like Chantarelles (Pfifferlinge)  and Penny Bun's (Steinpilze). We made them in all kinds of forms as sauce with a dumpling, as sauce for Schnitzel, as sauce for German Pancakes (Crepe). Or as soups and stews. Very yummy and fun to find them first. Family event. I loved it. 

This is what you need:

- 2 big Portobello Mushrooms

- 1 Eggs and some half and half for the breading

- Bread crumps

- Salt, Pepper and Aromat to taste (look in my earlier posts about Aromat. It's a german flavor intensifier)

- Oil for frying pan

This is how you do it: 

Combine the Egg, half and half and season it to your tase. Take the stamps out of the mushrooms. Now coat them good with the Egg wash and then immediately into the bread crumbs. It will get messy. You may use a spoon to help with the egg wash to get it every where on the Mushroom. I breaded it twice. 

In a frying pan, heat up some oil. Turn the heat on medium and add the mushrooms. I did the flat side first. Turn it several times to make sure it gets slightly fried from all sides. You may add some more oil on the go. Once its nicely crisp on both sides, remove from the pan.

We had a sunny side up egg with it and it was delicious. You may also add some Salad with it. 

Guten Appetit