feed me vega
Recipe: Mushroom Schnitzel by FREDDY TRATLEHNER (a.k.a. VJEZE FUR)
Freddy Tratlehner alias Vjeze Fur looks no further than the Dutch border in his new cookbook Lekker Fred in het land, but takes you on a journey of discovery through our own provinces. There, he searches for the very best local ingredients, with which he prepares the most delicious dishes, such as this mushroom schnitzel, to complete his ultimate mission: bringing the Netherlands back to taste. Hear, hear!
door Lauretta Baarends
How to make the mushroom schnitzel
- Cut the sandy part from the bottom of the puffball and cut it into slices measuring 1⁄2 centimetre. Brush both sides with a layer of olive oil.
- Heat the grill pan over medium-high to high heat and grill them for 1 minute per side. They do not need to be cooked through yet, but they should be well on their way. Set aside and repeat with all the slices.
- Beat the eggs in a large bowl. Also place the flour and breadcrumbs with the thyme in separate bowls.
- Season the grilled puffball with salt and pepper. Coat them first in the flour, then in the egg and finally in the breadcrumbs. Repeat until you have finished all the schnitzels.
- Melt plenty of butter in a couple of large frying pans and fry the schnitzels one by one on both sides until golden brown and cooked through.
- This takes about 5 minutes. Turn them over with a large spatula*. Serve the schnitzels with the viekan mayonnaise.
Vjezla’s tip: The quantities in this recipe depend on the size of your puffball. Don’t have a dealer and can’t find one yourself either? Replace the puffball with a king bolete.
Title: Lekker Fred in het land
Author: Freddy Tratlehner
Price: €27,50
Publisher: Carrera Culinair
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