Today I have a really hearty dish for you: Mushroom schnitzel with cherry-pepper sauce and potato noodles. The mushroom schnitzel consists of chopped mushrooms, oat flakes, onion and spices and is fried crispy in the pan. The cherry-pepper sauce is hearty and fruity at the same time and tastes simply fantastic.
Easy preparation in the food-processor
The preparation of the mushroom schnitzel is extremely simple and fast. To make them, you can either chop all the ingredients very finely, or you can make it easy and simply throw everything into the food processor. As a binding agent I use some starch (alternatively chickpea or soy flour). Of course you can vary the spices and adapt them to your taste. Sometimes I add garlic or fresh herbs. Some vegan cheese also works well in the mushroom schnitzel. Just try a little bit of what you like best.
The fruity cherry-pepper sauce goes perfectly with it. To make the sauce, fry the pepper in a pot until it starts to smoke. Then it is deglazed with cherry juice. Red wine vinegar and sugar add two extra layers of flavour and round off the sauce. The sauce is then thickened with starch or sauce thickener. Finally, we add cherries and the sauce is ready.
Vegan potato noodles as a side dish to the mushroom schnitzel
As a side dish for the mushroom schnitzel with cherry-pepper sauce, crispy fried vegan potato noodles or spaetzle taste best. In Germany, you can buy them in large supermarkets. I saved myself the effort of making them myself. This way the dish is on the table in less than 15 minutes and is therefore a perfect weekday dinner. If you want to make potato noodles yourself, you can find a simple recipe here.
Mushroom Schnitzel with Cherry-Pepper Sauce
Ingredients
For the mushroom schnitzel:
- 1 cup oatmeal
- 6 mushrooms
- ½ onion
- 1 tbsp starch alternatively chickpea or soy flour
- salt and pepper
- 1 tbsp oil
For the cherry-pepper sauce:
- 500 g cherries from the jar
- 120 ml cherry juice from the jar of cherries
- ½ tsp freshly ground pepper
- 4 tbsp red wine vinegar or balsamic vinegar
- 3 tbsp sugar
- 2 tbsp cornflour alternatively sauce thickener
- 1 pinch salt
For the side dish:
- 1 package vegan potato noodles or spaetzle
- 2 tbsp vegan butter
Instructions
For the mushroom schnitzel:
- Either chop all the ingredients very finely and mix them together or put everything in a food processor and chop it into small pieces. The consistency should be slightly moist due to the mushrooms and onion and the mixture should hold together. If the mixture is too dry, add 1-2 tablespoons of water.
- Heat a pan with some oil. When the pan is hot, add 1-2 tablespoons of the mixture to each pan and flatten it with a spoon or a spatula. Fry the schnitzel for 5-6 minutes on both sides until they are golden brown and crispy on the outside.
For the cherry-pepper sauce:
- Heat a small pot without oil. Add the freshly ground pepper and fry it until the pepper begins to smoke slightly. Then deglaze with the cherry juice. Be careful, depending on the temperature, this may cause the pot to hiss and steam loudly.
- Add the red wine vinegar and sugar and stir well. In a small bowl stir the starch with 2 tablespoons of cold water until smooth. Bring the sauce to the boil and then stir in the starch with a whisk. If you use sauce thickener, you can put it directly into the sauce.
- When the sauce has reached a thick consistency, add the cherries and bring everything to the boil again.
For the side dish:
- Fry the vegan potato noodles or spaetzle in some vegan butter in a pan until they are golden brown.
- Serve the mushroom schnitzels together with the potato noodles and the cherry-pepper sauce and enjoy.
Nutritions
If you liked this recipe for Vegan Schnitzel you may also like one of these other German recipes:
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