California Farm Eggplant Schnitzel in Mushroom Sauce

Name: How to cook California Farm Eggplant Schnitzel in Mushroom Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Eggplant Schnitzel in Mushroom Sauce

Breaded butter fried schnitzels made from marinated eggplant, in Woodear Mushroom Sauce, delicious summer meal. Woodear mushroom sauce gives a veal taste to the schnitzels. I buy Woodear dried on Amazon. Recipes follow here.

Ingredient

Food ration :

2 people

Cooking time :

1 hour marinade, 10 minute fry

4 Tbs

balsamic vinegar, 4 Tbs greek yoghurt

purple peeled eggplant slices, 1/4 inch thick

Tbs

all purpose flour

4 Tbs

panko breadcrumbs

Tbs

sesame seeds

Tbs

parmesan cheese

4 Tbs

butter

Cup

slivered woodear mushrooms

Half

cup slivered Shiitake mushrooms

Cup

vegetable broth

2 Tbs

chopped shallots

Tsp

sweet paprika powder

Cup

cream

1/2 tsp

crushed green peppercorns

1/4 tsp

thyme

Cooking instructions

* Step 1

Marinade eggplant slices in balsamic vinegar and yoghurt, one hour. Make mushroom sauce while schnitzels are marinating: bring mushrooms and chopped shallots to boil in vegetable broth, pepper, thyme and paprika powder, sliver when soft, put back in broth, add cream, thicken with all purpose flour, turn down, simmer 10 minutes.

* Step 2

Make schnitzels: dip marinated egg plant slices in flour, then egg, then flour again, egg again, then breadcrumbs. Fry in butter, about 5 minutes each side. Cover schnitzels with mushroom sauce. Serve. Delicious with steamed cauliflower sprinkled with parmesan cheese and Yukon potatoes fried in the leftover butter schnitzel sauce. Enjoy.