- 3-4 middle-aged parasol mushrooms
- 1-2 leftover pretzels, grounded
- 100g spelt flour
- 2 eggs, whisked
- 50g mild (bavarian) mustard
- 25g fresh horseradish, finely chopped
- 200g ghee or butter
- 2 tbsp cold ghee or butter
- 1 lime
roasted brussel sprouts:
- 1 tbsp ghee
- 200 g brussel sprouts
- cumin, grounded
- 2 tbsp ghee
- 1-2 cloves garlic, finely chopped
- 1 tbsp fresh ginger, grated
- 1/2 tsp mild mustard
- 1 tbsp tamari sauce
- 1 tbsp cider vinegar
- 1 tbsp organic honey
- 2 tbsp fresh lime juice
- fresh, seasonal salad
If you’ve spent some time in Munich already, you’ve heard about the dish “Münchner Schnitzel” for sure. It’s a very tasty alternative to the traditional breading crust, cause it combines the usual ingredients bread, eggs and flour with fresh horseradish and mild mustard. If you’re vegetarian, there are many ways to try that kind of taste anyway. Now that it’s autumn, you can find edible mushrooms like parasol mushrooms in the woods – even in Berlin. And have you ever tasted those bauties breaded? If not, you should give that recipe a try!
Clean the mushrooms with a soft brush. Remove the shaft. Prepare three soup plates, the first one for the flour, the second one for the whisked eggs and the last one for the grounded pretzels. Heat the ghee in a pan. Slightly salt the mushrooms. Whisk the chopped horseradish and the mustard until well combined. Thinly coat one side of the mushrooms with that mixture. Now carefully and step by step coat every mushroom with flour, eggs and grounded pretzels. After every step, slightly pat off the mushrooms. Start frying them as soon as the ghee is heated. If the breading looks crusty on one side, slowly turn them around, but give 1-2 tbsp cold ghee or butter into the pan before frying the second side.
If the mushrooms are ready, keep them warm in the oven or in a vessel. Now give some fresh ghee into the hot pan and fry the brussel sprouts until golden. Spice them with grounded cumin.
While the sprouts are frying, prepare the ginger sauce. In a saucepan, heat ghee over medium-high heat. Add ginger and garlic. Cook and stir for 1 minute. Stir in tamari sauce; cook for 2 minutes. Simmer, uncovered, about 5 minutes until sauce thickens. Remove from heat. Stir in honey, mustard, vinegar and lime juice.
Place mushrooms, sprouts, fresh salad and ginger sauce on a plate. Enjoy your meal!