Mushroom Schnitzels

Mushroom Schnitzels recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 8 medium Portobello mushrooms, stems removed
  • 2 cups plain flour
  • 2Tb corn flour
  • 1 free range egg
  • 2 cups soda water
  • 3 cups panko bread crumbs
  • 2Tb sesame seeds
  • Sunflower oil for frying
  • Lemon wedges to serve


  • 1Tb ZoOSh Free Rang
  • Place all the slaw ingredients into a large bowl, season with a pinch of sea salt and set aside.
  • Heat 1 cm of sunflower oil in a frying pan over a medium heat (170 degrees).
  • Whisk the plain flour, corn flour, egg, soda water and a good pinch of sea salt into a large bowl until smooth.
  • Mix the panko and sesame seeds together onto a flat tray.
  • Dip the mushrooms into the batter, drain off any excess and then place into the panko crumb mixture and toss to coat.
  • Cook the mushrooms, in batches for 2-3 minutes each side, or until crisp on the outside and cooked in the middle. Drain the mushrooms on kitchen towel.
  • To serve, place the schnitzels onto a serving plate along with a pinch of sea salt. Add on the beetroot slaw and lemon wedges. Enjoy!

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