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Mushroom Schnitzel with Cherry-Pepper Sauce
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Mushroom Schnitzel with Cherry-Pepper Sauce

Hearty mushroom schnitzel with fruity sauce
Prep Time5 minutes
Cook Time10 minutes
Course: Main Dish
Cuisine: German
Keyword: Cherries, Mushrooms, Oat Flakes
Schwierigkeitsgrad: Easy
Servings: 4 Persons
Calories: 741kcal

Equipment

  • Food Processor

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.

Nutrition

Calories: 741kcal | Carbohydrates: 140g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Sodium: 71mg | Potassium: 779mg | Fiber: 8g | Sugar: 33g | Vitamin A: 347IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg