John Myers
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Celery Schnitzel with Wild Mushroom Ragout
The perfect celery schnitzel with wild mushroom ragout recipe with a picture and simple step-by-step instructions.
Celery schnitzel:
- 4 Celery slices approx. 600 g *)
- 1 tsp Salt
- 4 tbsp Flour
- 1 Egg + 1 tbsp cooking cream
- 100 g Breadcrumbs + panko
- 0,5 Cup Sunflower oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Forest mushroom ragout:
- 500 g Forest mushrooms (ceps / chestnuts / goat’s lips) TK (collected yourself!) 1
- 100 g Onions
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 tbsp Sour cream
- 3 tbsp Cooking cream
- 2 tbsp 8-Kräuter TK von iglo
- 1 Splash Lemon juice
Serve:
- 2 Small tomatoes
- 2 Dollop of sour cream
Celery schnitzel:
- Cut 4 slices (approx. 1 – 5 cm) from a celery from the middle piece (here: with the bread machine) and cut off the edge circularly. Whisk the egg with the cooking cream (1 tbsp). First turn the celery slices in flour, then pull them through the egg mixture and turn / roll in the breadcrumbs and panko mixture. Heat sunflower oil (½ cup) in a pan and fry the breaded celery slices on both sides until golden-brown. Finally, season with coarse sea salt from the mill and colored pepper from the mill. *) Cut the rest into cubes and use for another dish!
Forest mushroom ragout:
- Peel and dice the onions and fry them in a pan with sunflower oil (1 tbsp) and butter (1 tbsp). Add the frozen mushrooms and stir-fry / stir-fry. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Fold in sour cream (3 tbsp), cooking cream (3 tbsp) and 8-herb frozen food (2 tbsp / from iglo). Let everything simmer for about 10-15 minutes. Stir every now and then. The liquid should be greatly reduced.
Serve:
- Serve celery schnitzel with wild mushroom ragout, garnished with a dollop of sour cream and 1 small tomato.
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