Parasol Mushroom Schnitzel

5 from 5 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 10 piece Medium parasol mushrooms
  • 50 g Flour
  • 2 piece Eggs
  • 50 g Breadcrumbs
  • Butter
  • Sunflower oil
  • Coarse sea salt from the mill
  • Farmers bread


  • Clean / brush the parasol mushrooms and remove the stem. Beat the eggs and whisk. First turn the parasol mushroom hats in flour, then pull them through the whisked egg and finally turn them in breadcrumbs. Fry the breaded parasol mushroom hats in a pan with plenty of butter and sunflower oil in portions on both sides until golden-brown, remove and degrease on kitchen paper. Season the parasol mushroom schnitzel with coarse sea salt from the mill before serving. Serve parasol mushroom schnitzel with farmer's butter bread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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