The Mushroom Schnitz Recipe
Breaded portobello, caramelized onion, arugula, house dressing and provolone on Texas toast
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Ingredients
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Mushroom and Breading
Caramelized Onion
Assembly
Method
Mushroom Preparation
- 1
Prepare the Portobello
Clean the Portobello mushrooms with a damp cloth and remove the stems. Set them aside.
- 2
Set up the Breading Station
In three separate shallow dishes, place the all-purpose flour in the first, beat the eggs in the second, and combine the breadcrumbs, salt, black pepper, and garlic powder in the third.
- 3
Bread the Mushrooms
Dip each Portobello mushroom first in the flour, then in the beaten eggs, and finally coat them well with the breadcrumb mixture.
Caramelizing Onions
- 4
Slice the Onion
Thinly slice the yellow onion.
- 5
Frying and Assembling
- 6
Fry the Mushrooms
In a large skillet, heat oil over medium-high heat. Fry the breaded Portobello mushrooms for about 4-5 minutes on each side or until golden brown and crispy. Drain on paper towels.
- 7
Prepare the Toast
Toast the Texas toast slices until golden brown.
- 8
Assemble the Schnitz
On each slice of toasted Texas toast, layer the arugula, a fried Portobello mushroom, a slice of provolone cheese, and a generous portion of caramelized onions. Drizzle the house dressing on top and close with another slice of toast.