Viennese-style schnitzel with Portobello mushrooms by chef Marcel Biro

Category: Vegetable and fruit dishes
Kitchen: austrian
Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro

Ingredients

Portabella mushroom 4 large hats
Camembert cheese 200 g
Tilsiter cheese 30 g
Sour cream 3/4 cup
Bulb onions 1 small
Chopped garlic 1 tsp
Green onions (I like dill more) 1 tbsp. l.
Sweet paprika 1 tsp
Fat cream 1 tsp
Freshly ground black pepper, sea salt taste
FOR PAINTING:
Eggs 4 large
Breadcrumbs 1 cup
Flour 1 cup
Olive oil and butter for frying 2 tbsp. l.

Cooking method

  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • The proposed recipe is an alternative to Viennese schnitzel. This interesting recipe was invented by an American chef with German roots, Marcel Biro.
  • It seems to me that Protobello mushrooms in this recipe can be replaced with large mushrooms or oyster mushrooms.
  • - Peel the Camembert. (Due to the shortage, I replaced Camembert with Russian-made cheese.) Mix Camembert with grated Tilsiter, sour cream, chopped onions, garlic, green onions, paprika, sea salt and pepper. (According to the recipe, the mixture is kneaded by hand so that the cheese softens slightly from warm hands and the mixture turns out smoother.) The mixture should be thick. If it turns out to be liquid, then you can add Tilsiter cheese. If the mixture is very thick, then it can be diluted with cream. The filling should be dense, but it should resemble butter in consistency.
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • - Wipe the mushrooms with a napkin, remove the stem and plates, salt and pepper. Spread the cheese mixture inside the cap, press it well.
  • - Dip the prepared mushrooms first in flour, then in eggs, whipped with cream, and then in bread crumbs. Repeat the procedure one more time.
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • - Heat both types of oil in a large skillet and sauté mushrooms on both sides until golden brown, about 2 minutes on each side. Fry the mushrooms with the stuffed side down. Next, the mushrooms must be placed in a baking dish and kept preheated to 180 gr. oven for 5 to 10 minutes, to soften the mushrooms.
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
  • - Remove the mold with mushrooms from the oven and let the mushrooms cool a little so that the cheese in the filling will freeze a little and the mushrooms can be sliced ​​in portions.
  • Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro

The dish is designed for

4 things.

Note

Portobello

Description

Portobello is a kind of champignon, a rather large mushroom, when its cap is fully open, it reaches a diameter of 15 cm.Thanks to the fully opened cap, moisture from the portobello mushroom evaporates more than from any other mushrooms, therefore their structure is dense and fleshy. and when cooked, they turn out to be very aromatic. Portebello is the most exquisite type of mushroom used in all European cuisines. Portobello is one of the tastiest and easiest mushrooms to prepare. These mushrooms are salted, pickled, fried on the grill and in a pan, stewed in sour cream and sauces, added to salads, stews, omelets and pizza.

History and distribution

In nature, Portobello grows in unsightly conditions: along roads, in pastures and even in cemeteries. The name "portobello" appeared in the 1980s with the aim of popularizing this type of mushroom. Previously, these mushrooms were not used in cooking and were often simply thrown away. Portobello is now one of the most popular mushrooms used in Israeli and European cuisine.

Application

Portobello mushrooms are quite rare, so you can buy them in gourmet stores and in some supermarkets.

Portobello is often used in the preparation of various appetizers and main courses. It is ideal for baking. So, for example, it is used in the preparation of such a favorite dish as julienne.

When preparing soups, broths and sauces, the legs of the portebello mushroom are removed as they are very fibrous and dense. Mushroom caps are used in the same way as other mushrooms: cut or leave intact. Whole caps are best for baking.

The longer the portobello mushroom is cooked, the denser it will be and the more meaty smell will be. Little secret: for the best taste when cooking these mushrooms, do not wash them, but scrape off any contamination with a knife.

Composition and properties

Like other types of mushrooms, portobello is very nutritious and high in calories. It is sometimes called "vegetarian meat" due to its high protein content and its rich meat smell. This mushroom contains many vitamins and trace elements such as copper and selenium.

Eating this mushroom contributes to the natural elimination of salts of heavy metals from the body, therefore, these mushrooms are often eaten almost raw, dipped in lemon sauce.

Contraindications

Portobello mushrooms are considered a heavy food due to their high protein content.

How much to cook portobello

Cook Portobello in salted water for about 15 minutes.

Calorie content of portobello

The calorie content of Portobello is 26 kcal.

A source: 🔗

Ikra
Rada-dms, a great idea for the New Year's table. I dragged into the list of New Year's purchases - portobello, or at least large mushrooms ...
gala10
Rada-dmswhat an interesting recipe! We make mushroom schnitzels from umbrellas:
Viennese style schnitzel with Portobello mushrooms by chef Marcel Biro
But it never crossed my mind to stuff the filling there.
Let's try now.
Thanks for the recipe!
Ikra
gala10, I love umbrellas too. And I also thought about them - it should turn out well.
gala10
Irina,
I did not really understand. Do you need to boil mushrooms according to the recipe or not?
tuskarora
And I love umbrellas .... But oyster mushrooms and mushrooms are not. For me they are not alive. But I will certainly take the idea with the filling into the bookmarks. Thank you!
Rada-dms
gala10, Check mark! : rose: According to the recipe, just add salt and pepper. The composition can be changed - I would generally stew the onion a little, the main thing is that the filling does not leak out, but immediately grabs due to the presence of hard cheese.
And smaller crackers are needed, I made in a hurry, used the leftovers from coarse bread.
Rada-dms
gala10What a photo of umbrellas - yes, a hundred pounds will be tastier from forest mushrooms, but even from white ones!
julia_bb
Rada-dms, another masterpiece, thanks Goes to bookmarks, now I would like to find mushrooms-cheeses
Rada-dms
Ikra, thank you for supporting the idea !!! The filling, if you decide to do it, can be changed. In general, I had an idea - if I repeat, then add mozzarella, dill and roll a couple of times just in flour, and then keep it in the oven. It should turn out to be more tender, otherwise the layer of crackers turned out to be rough for my taste, or such crackers were at hand. Or try to use grated stale bread. The main thing is the idea itself!: Girl-yes:
There is also a recipe: just stuff the already fried portobello mushroom with soft cheese, you can mix it with hummus. Can be fried and baked with pizza-style mozzarella. I did, delicious! But I can’t expose, there’s no photo with me. Upcoming holidays!!
Ikra
Rada-dms, a good idea is always ready to support! And with mushrooms! .. I'm a mushroom maniac
Congratulations to you too! I hope that we will directly congratulate 31 more, but ... Our female share is such that it may not even get to the forum. So health and strength to everyone!
Rada-dms
Ikra, I will definitely congratulate - there is nothing to do in the hotel except to sit on your favorite "Bread Maker", Europeans celebrate the New Year boredom
If you are interested and time will be, take a look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=404496.0
Rada-dms
Quote: tuskarora

And I love umbrellas .... But oyster mushrooms and mushrooms are not. For me they are not alive.But I will certainly take the idea with the filling into the bookmarks. Thank you!
Yes, Helen, they are not all very tasty, but what to do when you want mushrooms! I remember my childhood - near Minsk, thousands of whites were recruited, and only hats, and in this goal, even the Rollers on the Oka did not have mushrooms.
Thank you for appreciating the idea, I have been so sophisticated for a long time, at least some variety.
Ikra
Rada-dms, thanks for giving the link, I almost missed all the fun! I went there to read
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
ang-kay
Olga! Congratulations! You're doing fine!
Rada-dms
Chef, thank you very much!!!
You can't even imagine how I was delighted by this unexpected, but therefore doubly pleasant news! And even on New Year's Eve! Directly a gift under the tree !!!!
Ikra
Rada-dms, Congratulations! And with the victory, and with the coming New Year!
Rada-dms
ang-kay, Angela! Sun! Thank you!
Nice, of course, but I just tried to reproduce the recipe of the unknown to us Marcel Biro!
So we appreciated his recipe and my efforts to find and publish something original !!!
Rada-dms
Ikra, thank you, including for your support in various topics, for sincerely sharing your thoughts, for your intelligence, tact and decency !!
I wish you a hundred pounds of health in the New Year, a lot of interesting impressions, fulfillment of desires and well-being in the family !!!!!!!
Gala
Rada-dms, I'm proud of you
Congratulations on winning the competition!
Rada-dms
Quote: + Gala +

Rada-dms, I'm proud of you
Congratulations on winning the competition!
Gal, and I am proud of your kind and truly warm attitude !!!
MariV
Olya, I sincerely congratulate you on your victory! Please further your loved ones and all members of the forum with your creativity!
Rada-dms
MariV, Olya, thanks! Of course, all of us here are trying first of all for our family and friends, and if our attempts to share the recipe with someone else are beneficial, then this is doubly good and joyful!
Olga VB
Olenka, with victory! Harvest year for medals!
Keep it up!
Pulisyan
Olga, dear, with a medal!
I love your recipes - with delicate taste and grace !!! Good girl !!!!
Rada-dms
Pulisyan, Sasha! Thank you for your kind words! I can answer you with the same words !!!!!
Happy New Year!
lu_estrada
Happy victory to you, Radochka!
Thank you for the wonderful recipe for my favorite mushroom - portobello - unrepeated in taste and ease of preparation. I have a special, reverent attitude to this mushroom - always juicy and aromatic and satisfying. I love it, so huge, fill it with a cheese mixture, put it on a steak, bake it, I love a fragrant pate and just fried. Even my husband, a completely non-mushroom man, eats portobello with pleasure.
Now I will cook your wonderful schnitzel, and thanks again !!!
Yutan
Rada-dms, thanks for such an original recipe !!! A very interesting recipe! Happy New Year and Merry Christmas !!!
Tumanchik
Quote: gala10
We make mushroom schnitzels from umbrellas:

Oh, I remember such a yummy! Forgotten already, but Olya reminded me! Congratulations on the victory! A very interesting and worthy recipe!
Rada-dms
Yutan, Thank you!!! : snegurochka: I mutually want to wish you the very best in the coming year, good luck, joyful events and prosperity !!!

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