King Oyster Mushroom Schnitzel with Coriander and Ginger Sauce

שניצל פטריות
שניצל פטריות
Ingredients:
  • 2 packages king oyster mushrooms
  • 1/2 cup flour
  • 1 beaten egg
  • 1 cup bread crumbs
  • A handful chopped coriander leaves
  • Oil for frying

For the coriander-mint sauce:

  • 1 bunch of coriander leaves
  • 1/4 cup separated mint leaves
  • 1/4 hot green pepper
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 2 teaspoons sugar
  • Salt, black pepper
  • 1 tablespoon ginger root
  • Canola oil
  • 2 packages king oyster mushrooms
  • 1/2 cup flour
  • 1 beaten egg
  • 1 cup bread crumbs
  • A handful chopped coriander leaves
  • Oil for frying

For the coriander-mint sauce:

  • 1 bunch of coriander leaves
  • 1/4 cup separated mint leaves
  • 1/4 hot green pepper
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 2 teaspoons sugar
  • Salt, black pepper
  • 1 tablespoon ginger root
  • Canola oil
Method:

Begin by preparing the sauce. Crush all sauce ingredients in a food processor. Taste and adjust seasoning. Set aside. It recommended to make the sauce ahead of time and refrigerate (can be refrigerated for up to 3 days).

Mix together the bread crumbs and chopped coriander.

Cut off the bottom tip of the mushroom and slice lengthwise into 3 slices. Dip in a bowl of flour and shake off any extra flour. Dip in the egg and then in the bread crumbs. Fry until golden and place on paper towels.

Serve the mushroom schnitzel alongside blanched broccoli and the sauce.

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