Lion's Mane Mushroom Schnitzel Recipe
(Limited Availability) Celeriac, Apple
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lion's Mane Mushroom Schnitzel
Method
Preparation
- 1
Prepare the Lion's Mane Mushrooms
Clean the Lion's Mane mushrooms with a damp cloth to remove any dirt. Cut them into 1-inch thick slices.
- 2
Prepare the Celeriac and Apple
Peel the celeriac and slice it into thin rounds. Core and slice the apple into thin rings.
- 3
Set Up the Breading Station
In three separate bowls, place the flour seasoned with salt and black pepper in the first bowl, whisk the eggs in the second bowl, and place the panko breadcrumbs in the third bowl.
- 4
Bread the Mushrooms
Dredge each mushroom slice in the flour, shaking off excess. Dip into the whisked eggs, allowing excess to drip off, then coat in panko breadcrumbs, pressing gently to adhere.
- 5
Cook the Schnitzel
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded mushroom slices and cook for about 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- 6
Serve
Arrange the schnitzels on a serving platter, garnish with chopped fresh parsley, and serve with the sliced celeriac and apple on the side.