1. Prepare the mushrooms:
Carefully clean the parasol mushrooms with a kitchen towel. Remove the stems and halve or quarter any large caps. Take care not to damage the caps.
2. Set up the breading line:
Prepare three bowls:
- Put the plant milk in the first one.
- In the second, add the flour with a pinch of salt.
- Add the breadcrumbs to the third.
3. Bread the mushrooms:
Dip each mushroom first in the plant milk, then in the flour, again in the plant milk and finally in the breadcrumbs. Press the breadcrumbs lightly so that they adhere well.
4. Frying:
Heat the oil in a frying pan over a medium heat. Fry the breaded parasol pieces on both sides until golden brown - approx. 3-4 minutes per side. Drain on kitchen paper.
5. Serve:
Serve the vegan parasol cutlets hot, e.g. with potato salad, fresh bread or a dollop of vegan remoulade.
Nutritional values approx. (per portion)
- Calories: 280 kcal
- Carbohydrates: 30 g
- Fat: 12 g
- Protein: 6 g
- Dietary fiber: 4 g
