Recipes
Plant-Based Schnitzel with Mushroom Cream Sauce
The classic schnitzel also available as a vegan version...
40 minutes
portions:
4
Preparation
Ingredients
- 2 pcs.
- Onions
- 2 pcs.
- Garlic gloves
- 250 g
- Mushrooms
- 250 g
- King oyster mushrooms
- 250 g
- Oyster mushrooms
- 4 Stalks
- Parsley
- 2 Stalks
- Marjoram
- 75 ml
- Sunflower oil
- 2 Tbsp.
- Margarine
- 1 Tbsp.
- Wheat flour
- 150 ml
- Vegan white wine
- 400 ml
- Vegetable broth
- 150 g
- Vegan cream
- Salz
- Pfeffer
- 4 pcs.
- Blant-Based Schnitzel from the field
- 500 g
- Croquettes
Utensils
Knife, cutting board, pan, combi steamer
- For the sauce, peel and finely chop the onions and garlic. Clean the mushrooms. Cut the mushrooms into quarters or sixes, depending on their size. Halve the king oyster mushrooms lengthwise and cut into slices. Pick the oyster mushrooms into pieces.
- Wash the parsley and marjoram and shake dry. Pluck the parsley leaves from the stalk and chop finely. Heat the oil and magarine in a pan. Sear the mushrooms on the highest heat. Add the onions, garlic and marjoram and fry briefly. Deglaze with white wine and dust with flour. Pour in stock and vegan cream, simmer for approx. 10 minutes over medium heat. Season with salt and pepper and stir in the parsley.
- Prepare the Plant-Based Schnitzel from the field and croquettes in the combi-steamer according to the instructions on the packet. Then arrange on plates and serve.
Enjoy!
Your FRoSTA Foodservice Team