Pilzschnitzel im Pilsnersauce

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.

We served this with Rösti and Emmentaler Peas. However, it would also go well with carbs like Mashed Potatoes or Spätzli and veggies like steamed zucchini or broccoli and sauteed Swiss chard.

Time: 30 Minutes


  • Portobello Caps
  • Egg
  • Bread Crumbs
  • For the sauce:
    • 6 ounces Pilsner Beer
    • 6 ounces Vegetable Stock
    • 2 Tablespoons Butter
    • 2 Tablespoons Flour
    • Onion
    • Honey
    • 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!

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