We found ourselves craving Schnitzel, but we also wanted a vegetarian meal. So, we made schnitzel out of portobello caps! Since the German word for “Mushroom” is “Pilz,” we decided that we had to make a pilsner sauce to pour on top.
Time: 30 Minutes
- Portobello Caps
- Bread Crumbs
- For the sauce:
- 6 ounces Pilsner Beer
- 6 ounces Vegetable Stock
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- Ground Nutmeg
- Black Pepper
- Clean your mushrooms, and use a spoon to scoop out the gills.
- Crack and beat an egg in a large bowl, and then egg wash and bread each mushroom cap, and set aside.
- Slice your onion, heat some butter in a pan (one you’ll use to make your sauce), and add your onion slices. Sautee to caramelize.
- As your onions caramelize, heat a large cast iron pan with some butter as well. When that butter melts, put your mushroom caps in, and fry for about 4-5 minutes. You may need to add some more butter or oil as you go.
- When your onions have caramelized, sprinkle your flour on them, and stir to coat. Turn the heat to low, wait a moment or two, and then pour in your vegetable stock, beer, nutmeg, black pepper, and honey.
- By this point, your mushrooms should be golden brown on the first side. Flip, and cook them for another 4-5 minutes (adding more butter/oil as needed).
- When your mushrooms are all golden brown and flattened, and your sauce is thickened to your desired level, you’re good to go!
- Plate, devour, and enjoy!