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!