Alive and Cooking

Mushroom Schnitzel

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2 field mushrooms, trimmed of stalk
100g plain flour
150g breadcrumbs
2 eggs, beaten
¼ cup chopped mint
¼ cup chopped basil
1 tsp crushed garlic
5 tbsp extra virgin olive oil
Splash of white wine
100g roquet
½ finely sliced brown onion
Splash of red wine vinegar


1. Combine the mint, basil and olive oil and marinate the mushrooms for about ½ an hour. Fry with the marinade until the mushroom starts to soften, (keep on low flame) then de glaze the pan with the white wine. Remove the mushrooms from the pan and allow to cool.

2. Continue to reduce marinade to about half. While the pan is still warm add the sliced onions and the red wine vinegar, boil, then turn the pan off and set aside.

3. Once the mushrooms have cooled, pass them through flour, egg and breadcrumbs. Return to egg, then breadcrumbs again.

4. Place mushrooms, gill side down, on a baking tray. Bake at 250 degrees for 15-20 minutes or until the breadcrumbs are crispy.

5. Toss the roquet with the cooled onion and herbs in the pan and serve with the mushroom.

Mushroom Schnitzel