Portobello Mushroom Schnitzel

Portobello mushrooms are a transitioning vegan's dream-come-true.  The cap is often big enough to serve as a burger by itself and can be grilled up and served as such.

I know that you are salivating just looking at the fried up "schnitzel" above-- this is German vegan yum yum. This particular recipe could also be air-fried although the directions are for pan-frying. I have included instructions for air frying at the end of the other instructions.

This was part of the recipe selection from the  Alberni Supper Club's Thursday May 23rd, 1919 Supper Club-- called "Ve Eat"-- German Favourites.  For access other recipes like this, see below.
Here is the recipe:

Ingredients: 

• 1 1/4 Cup All-Purpose Flour
• 1   T.         Corn Starch
• 1  tsp. each Salt, Garlic Powder
• 1/2 tsp.      Cayenne Pepper
• 1   T.          Hot Sauce
• 12 oz.        Seltzer Water/ Club Soda (or more)
• 3- 4 Cups   Panko Bread Crumbs
• 2   T.          Sesame Seeds, recommended (but optional)
• 4                Large Portobello Mushroom Caps (1/2 pound, total),  can be used whole (without stem) or sliced into 1/2 inch strips OR 10 smaller Baby Bella Mushrooms 
•                   Grapeseed Oil for Frying

METHOD:

1. In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
2. Stir in the hot sauce and seltzer/Club Soda until it is a thick but pourable batter.  NOTE: the seltzer water is hard to measure due to foam.  You need at least one twelve-ounce bottle to make this batter.  The batter should be thick like a pancake batter, but if it appears clumpy or overly thick, add more seltzer/Club Soda until the mixture is thin enough for dipping.
3. Stir together the panko breadcrumbs and sesame seeds, then pour them onto a plate.  Dip the mushroom slices into the batter, then into the panko-sesame mixture to coat.  Use one hand for wet dipping and the other for dry, otherwise it will end up with clumps in the dry ingredients.
4. Heat 1/2 inch of grapeseed oil in a skillet over medium heat until hot but not smoking.  Fry the mushroom slices in batches of 4 or 5 pieces for 2 - 3 minutes on each side until golden brown and crispy.  You may need to add more  oil midway through the cooking.  Drain on paper towels or a wire cooling rack.
5. TO AIR FRY THE MUSHROOMS: Lightly oil the air fry basket and put in the mushrooms in ia single layer. Turn to 400 degrees F. and air fry for 7 minutes, pausing to flip at about halfway if you wish. Remove the schnitzels and let them "rest" for a few minutes, then serve. This may work better with smaller mushrooms, or portobello strips.
6. Sprinkle with additional salt to taste, if desired.  Serve hot! 
7. (Remember that different air fryers have different cook times and temperatures. Some fryers require a 5-minute preheat time before adding the oil to the basket, so, be careful when oiling the basket to wear silicone gloves or some sort of protection to protect from burns if you are wiping, not spraying, on the light coat of oil)
8. The portobello schnitzel goes deliciously with sauerkraut or pickled red cabbage, and potato- mushroom cutlets.

        A Poem for the Big Fungi

In the kitchen's lively dance, a mushroom takes its chance,

Portobello, bold and brown, transforms with flavors to astound.

Sizzling in the golden pan, earth-based magic in the plan,

Schnitzel of the forest floor, a culinary encore.

Coated in a crispy crunch, not a hint of murder's stench,

Nature's bounty, unrefined, on the plate, a joy to find.

Fungi symphony in the bite, a melody of pure delight,

Sautéed, seasoned, crisp and fried, on vegan journey, we will ride.

Not a trace of meat's embrace, yet a hearty, savory grace,

Portobello schnitzel, take a bow, in this feast, we revel now.

Tender fungi, taste untold, a story on the tongue unfolds,

From the earth, a gift divine, umami treasure to enshrine.

Portobello schnitzel, on our plate, a fungi's dream to celebrate.

©Cynthia Zirkwitz 2023