Schnitzel with mashed potatoes, steamed asparagus, fried egg, and mushroom sauce. Made in the style my German husband grew up with, to the best of my ability, in Australia.
Schnitzel with mashed potatoes, steamed asparagus, fried egg, and mushroom sauce. Made in the style my German husband grew up with, to the best of my ability, in Australia.
by Dani-in-berlin
4 Comments
CliftonHangerBombs
This looks fucking awesome.
Dani-in-berlin
Because people kept asking me about the mushroom sauce in another post…
So let’s sit down and try to make a legible recipe…
I used brown swiss mushrooms just cos they are cheap atm and we don’t get all that variety where I live. (in 🇩🇪 they use pfifferling when in they’re season… omfg so good)
First I cut the mushrooms in to thickish slivers and dice up a few cloves of garlic.
I heat a large deep pan on the stove to medium, add a good dollop of butter, and pan fry the garlic, making sure to stir, till its smelling amazing and slightly soft.
I dump about half the mushrooms in (so there’s about an even layer on the bottom) and bump up the heat a bit, stir for a minute or two, then let cook with no lid for another few minutes. Reason I only do half is I want this first layer to get a nice, crisp brown char for ✨flavour✨, and so the mushrooms don’t just stew all at once.
So, they’re looking nice and brown, I add the rest, stir them through. Lowering the heat to a little under medium I add a couple of table spoons good quality soy sauce (secret ingredient!! The umami flavour it brings to the sauce is so good),a little pepper, tea spoon onion powder, a tea spoon dark sugar, and stir till all mixed through.
Pour in about a quarter of a cup bone broth, put the lid on, and then allow them to stew for a few minutes till they’ve absorbed most of the broth and start looking all glossy and thick.
I then slowly start adding in thickened cooking cream, stirring all the while, till there’s about an equal ratio liquid/mushroom. I drop the heat to a low simmer, and let that cook for a few minutes.
Slowly, add in cornflour dissolved in cold water, a table spoon at a time and stirring all the while again, till you get to jussst about the thickness you want (just about because it will keep thickening while it stands and cools.) If it gets too thick, just add some more cream and stir through. Taste and see if it needs any salt (the soy sauce is usually salty enough) or more pepper. Take it off the heat, and it’s ready to serve!
4 Comments
This looks fucking awesome.
Because people kept asking me about the mushroom sauce in another post…
So let’s sit down and try to make a legible recipe…
I used brown swiss mushrooms just cos they are cheap atm and we don’t get all that variety where I live. (in 🇩🇪 they use pfifferling when in they’re season… omfg so good)
First I cut the mushrooms in to thickish slivers and dice up a few cloves of garlic.
I heat a large deep pan on the stove to medium, add a good dollop of butter, and pan fry the garlic, making sure to stir, till its smelling amazing and slightly soft.
I dump about half the mushrooms in (so there’s about an even layer on the bottom) and bump up the heat a bit, stir for a minute or two, then let cook with no lid for another few minutes. Reason I only do half is I want this first layer to get a nice, crisp brown char for ✨flavour✨, and so the mushrooms don’t just stew all at once.
So, they’re looking nice and brown, I add the rest, stir them through.
Lowering the heat to a little under medium I add a couple of table spoons good quality soy sauce (secret ingredient!! The umami flavour it brings to the sauce is so good),a little pepper, tea spoon onion powder, a tea spoon dark sugar, and stir till all mixed through.
Pour in about a quarter of a cup bone broth, put the lid on, and then allow them to stew for a few minutes till they’ve absorbed most of the broth and start looking all glossy and thick.
I then slowly start adding in thickened cooking cream, stirring all the while, till there’s about an equal ratio liquid/mushroom. I drop the heat to a low simmer, and let that cook for a few minutes.
Slowly, add in cornflour dissolved in cold water, a table spoon at a time and stirring all the while again, till you get to jussst about the thickness you want (just about because it will keep thickening while it stands and cools.)
If it gets too thick, just add some more cream and stir through.
Taste and see if it needs any salt (the soy sauce is usually salty enough) or more pepper.
Take it off the heat, and it’s ready to serve!
Rada-Rada !
Oh my gosh, that looks delicious!