John Myers
Contents
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Ingredients
Porcini mushroom schnitzel
- 3 Porcini mushrooms - large models with the hat open
- 2 Eggs
- Flour
- Breadcrumbs or breadcrumbs
- Salt pepper
Boletus mashed potatoes
- 8 medium Potatoes - cooked as floury as possible
- Milk
- Cream
- Butter
- Salt, pepper, a little rapeseed oil
Instructions
- Peel the potatoes and cut them into smaller pieces - if you want it to be quick and cook them in salted water ..., otherwise cook jacket potatoes, peel them. Drain the potatoes and mash them as finely as possible with the milk (please do not puree with the blender, this will make it a tough mass).
- Clean the mushrooms and carefully separate the hats from the stems. Cut the feed with a knife and chop it up. Fry the mushroom feed in a little rapeseed oil, season with salt and pepper and add to the mashed potatoes. Stir a little butter into the potatoes and season to taste.
- Prepare a plate with each of the flour, breadcrumbs and the eggs beaten with salt and pepper. Halve the mushroom hats and toss in the flour, then the egg and finally in the breadcrumbs. If the breading seems too thin, roll again in the egg and breadcrumbs. Fry the schnitzel in plenty of rapeseed oil on both sides until golden brown.
- Cut the stems of the porcini mushrooms into small pieces and fry them very spicy, they will be quite small, but very crispy and come as a topping on the mashed potatoes.
- Serving: Put the mashed potatoes with the mushroom schnitzel on the plates, the mushroom pieces on the potato, some finely chopped parsley on top ... Done. A colorful salad goes well with it.
