Crispy parasol mushroom "schnitzels"

Crispy parasol mushroom “schnitzels”

Crispy, savory, and delightfully seasoned, these fried parasol mushrooms (or Portobellos) make a perfect appetizer or side dish. Coated in a chickpea flour mixture with herbs and spices, they’re fried to golden perfection for a satisfying bite with a deliciously earthy flavor.

https://youtu.be/ERp_Zxj7df8?si=A2P_7kZRFr0r4MHt

Making Crispy parasol mushroom “schnitzels”

Enjoy crispy fried parasol mushrooms or Portobellos, coated in a flavorful chickpea flour mix with hints of tomato, oregano, and a touch of salt. These golden mushroom bites are pan-fried in olive oil for a healthy, tasty twist on classic fried foods—perfect for appetizers or sides!

Serves:

8 people

Time to Prepare:

8 people

Time to cook or cure:

8 people

Skill

Fermentation & Baking

Serves:

6-8 people

Time to Prepare:

20 min

Time to cook or cure:

15 min

Skills:

paneren, sautéing

Ingredients & Tools

Ingredients

Olive oil (for frying)
4 eggs
200 grams chickpea flour
2 large spoons of tomato flakes & oregano mixture (or substitute with sweet paprika powder if tomato flakes are unavailable)
2-5 grams salt
4 large parasol mushrooms (or Portobellos if not available)

Tools

2 Containers for Breading (for the egg-batter and the flour-mix)
Tongs
Frying Skillet

Useful guidelines

Feeding your Starter

Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.

Directions

Simply follow these steps in order to make (fill in titel):

Prepare the Batter:
- In a container, whisk the eggs until smooth.

Mix the Flour:

In another container mix the chickpea flour, tomato flakes & oregano (or sweet paprika powder), and salt. Mix well.

Preheat the Skillet:

Heat a generous layer of olive oil in a frying skillet over medium heat.

Cut & Dip the Mushrooms:

Cut the mushrooms in 4 parts.
Dip each mushroom part
in the flour-eggs-flour, ensuring it’s fully coated. Use tongs to handle the mushrooms for easy coating.

Fry the Mushrooms:
- Place the coated mushrooms in the hot skillet and fry for 3-4 minutes per side, or until golden brown and crisp.
Serve:
- Remove the mushrooms from the skillet, drain on paper towels, and serve warm.

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Crispy parasol mushroom “schnitzels”