How to Make Quick California Farm Eggplant Schnitzel in Mushroom Sauce
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, How to Make Speedy California Farm Eggplant Schnitzel in Mushroom Sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from California Farm Eggplant Schnitzel in Mushroom Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Eggplant Schnitzel in Mushroom Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Eggplant Schnitzel in Mushroom Sauce is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Eggplant Schnitzel in Mushroom Sauce estimated approx 1 hour marinade, 10 minute fry.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook California Farm Eggplant Schnitzel in Mushroom Sauce using 22 ingredients and 2 steps. Here is how you can achieve that.
Breaded butter fried schnitzels made from marinated eggplant, in Woodear Mushroom Sauce, delicious summer meal. Woodear mushroom sauce gives a veal taste to the schnitzels. I buy Woodear dried on Amazon. Recipes follow here.
Ingredients and spices that need to be Get to make California Farm Eggplant Schnitzel in Mushroom Sauce:
- For the marinade:
- 4 Tbs balsamic vinegar, 4 Tbs greek yoghurt
- For the breaded eggplant schnitzels:
- 4 purple peeled eggplant slices, 1/2 inch thick
- 4 Tbs all purpose flour
- 4 Tbs panko breadcrumbs
- Tbs sesame seeds
- Tbs parmesan cheese
- Whipped fresh farm egg
- 4 Tbs butter
- For the woodear mushroom sauce:
- Cup slivered woodear mushrooms
- Half cup slivered Shiitake mushrooms
- Cup vegetable broth
- 2 Tbs chopped shallots
- Tbs all purpose flour
- Tsp sweet paprika powder
- Cup cream
- 1/2 tsp crushed green peppercorns
- 1/4 tsp thyme
- Equipment: small cast iron sauce pan, large cast iron skillet
- Cost: eggplant, $1, egg 40 cents, other $1, per dinner, $1.20
Instructions to make California Farm Eggplant Schnitzel in Mushroom Sauce
- Marinade eggplant slices in balsamic vinegar and yoghurt, one hour. Make mushroom sauce while schnitzels are marinating: bring mushrooms and chopped shallots to boil in vegetable broth, pepper, thyme and paprika powder, sliver when soft, put back in broth, add cream, thicken with all purpose flour, turn down, simmer 10 minutes.
- Make schnitzels: dip marinated egg plant slices in flour, then egg, then flour again, egg again, then breadcrumbs. Fry in butter, about 5 minutes each side. Cover schnitzels with mushroom sauce. Serve. Delicious with steamed cauliflower sprinkled with parmesan cheese and Yukon potatoes fried in the leftover butter schnitzel sauce. Enjoy.
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