John Myers
Porcini Mushroom Schnitzel
The perfect porcini mushroom schnitzel recipe with a picture and simple step-by-step instructions.
- 400 g Porcini mushrooms / self-collected autumn 2020!
- 50 g Flour
- 1Ei
- 50 g Breadcrumbs
- 5 tbsp Sunflower oil
- 2 tbsp Butter
- Coarse sea salt from the mill
- Farmers bread
- Clean / brush the porcini mushrooms and cut into small slices or pieces. Salt each stone mushroom slices / pieces, turn in flour, pull through the beaten egg and turn in breadcrumbs. Fry the breaded porcini mushroom slices / pieces in a pan with plenty of sunflower oil and butter on both sides until golden-brown, remove, degrease on kitchen paper and season with coarse sea salt from the mill. Serve porcini mushroom schnitzel here with farmer’s butter bread with salt.
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