A rather special recipe for all fellow mushroom foragers today: parasol mushroom schnitzel. The parasol, which gets its name from its huge, umbrella-like head, is quite common from late summer to autumn here in Europe. It is a delicious edible mushroom, and usually, if you find some, their size makes for a fantastic dinner.
Today, I tried making schnitzel from parasol mushrooms. Schnitzel is a popular non-vegan dish, especially in Germany and Austria, where a piece of meat is flattened, battered with breadcrumbs, and fried. Parasol mushrooms are a fantastic option for making plant-based schnitzel, as they have a meaty texture, similar size and shape, and work well for battering.
Important Note about Parasol Mushrooms:
Parasol mushrooms, also known as Macrolepiota procera, grow from late summer to approximately the end of September. They grow in the temperate parts of Europe and Eurasia, preferably in meadows or forests. They are rather easy to identify due to the scales on their head, the textured stem, and a movable ring around their stem. Also, the mushroom has a slightly nutty smell. The flesh shouldn’t bruise when damaged.
While the parasol is relatively easy to identify in Europe, poisonous lookalikes exist depending on which country you live in. Only pick these mushrooms with professional foragers, mycologist or field guides and educate yourself about potential lookalikes in your region. No delicious dinner is worth the risk of a mushroom poisoning!
An especially common look-alike, especially in North America, is the green-spored parasol. This mushroom is toxic!
Ingredients for Making Parasol Schnitzel:
- Fresh parasol mushrooms
- Plant-based milk
- Rapeseed oil
- Potato starch
- Flour
- Mustard
- Salt
- Pepper
- Breadcrumbs
- Optional: Kalak Namak (black salt) for an egg-like taste
The star of this dish is, of course, the parasol mushrooms. I included some mustard in the breading, which gives the schnitzels an extra depth of flavor!
You could also include other spices in the breading, but keeping it simple works perfectly for this recipe.
How to Make Parasol Schnitzel:
Making parasol schnitzel is super easy. Firstly, I cleaned the mushrooms using a damp, fresh towel. Brush off any dirt and cut off the stems of the mushrooms close to the head.
The stems can be dried and used to make mushroom powder for stocks. While they are too tough to be cooked, they still have a fantastic flavor.
Preparing the Breading Stations for the Schnitzel:
Giving the parasol schnitzel its crunchy breading involves three steps:
1. Add the flour to a plate.
2. Slowly whisk the potato starch into the milk. I passed it through a sieve to avoid any lumbs forming. Once dissolved, add the mustard, salt, and pepper and combine. Pour this mixture into a second flat bowl or deep plate.
3. Add the breadcrumbs to a thrid plate.
Now, start by briefly coating the parasol mushrooms on all sides in the flour. Gently shake off any excess flour so there is a thin coating on the mushroom. This will help the next liquid mixture stick to them.
Gently submerge the flour-coated mushroom in the milk mixture. Let any excess liquid drip off before coating the mushrooms in breadcrumbs.
Cooking the Parasol Schnitzel:
Once prepared, cooking the parasol schnitzel is rather easy. Heat the oil in a pan to medium-high heat and shallow-fry the schnitzel until golden brown on each side. I like to apply gentle pressure to the schnitzel to press out excess moisture from the mushroom, which gives it an even meatier texture.
Serving Suggestions:
We’ve enjoyed these parasol schnitzels with delicious braised red cabbage, a simple cucumber salad, and crispy air-fryer potatoes. The combination was a match made in heaven. I’ve just realized I should probably do a recipe for the cucumber salad sometime!
I hope you enjoy these delicious parasol schnitzels. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Comforting mushroom congee
- Vegan mushroom skewers
- Vegan chicken quesadillas
- Porcini bruschetta
- Vegan mushroom risotto
Meaty Parasol Schnitzel (Mushrooms)
This is a rather special one: Parasol schnitzel. With a delicious crispy batter, the parasol mushroom makes a delicious vegan schnitzel alternative.
Ingredients
4 parasol mushrooms
100g Breadcrumbs
200ml Plant-based milk
100ml Rapeseed oil
100g Potato starch
100g Flour
1 tbsp Mustard
3/4 tsp Salt
3/4 tsp Pepper
Optional: 1 pinch Kalak Namak (black salt) for an egg-like taste
Instructions
Firstly, clean the mushrooms using a damp, fresh towel. Brush off any dirt and cut off the stems of the mushrooms close to the head.
Giving the parasol schnitzel its crunchy breading involves three steps:
Add the flour to a plate.
Slowly whisk the potato starch into the milk. I passed it through a sieve to avoid any lumbs forming. Once dissolved, add the mustard, salt, and pepper and combine. Pour this mixture into a second flat bowl or deep plate.
Add the breadcrumbs to a thrid plate.
Coat the parasol mushrooms on all sides in the flour. Gently shake off any excess flour so there is a thin coating on the mushroom.
Submerge the flour-coated mushroom in the milk mixture. Let any excess liquid drip off before coating the mushrooms in breadcrumbs.
Heat the oil in a pan to medium-high heat and shallow-fry the schnitzel until golden brown on each side.
I like to apply gentle pressure to the schnitzel to press out excess moisture from the mushroom, which gives it an even meatier texture.
Notes
The stems can be dried and used to make mushroom powder for stocks. While they are too tough to be cooked, they still have a fantastic flavor.
While the parasol is relatively easy to identify, poisonous lookalikes exist depending on which country you live in. Only pick these mushrooms with professional foragers and educate yourself about potential lookalikes in your region. No delicious dinner is worth the risk of a mushroom poisoning!
An especially common look-alike, especially in North America, is the green-spored parasol. This mushroom is toxic!