Mushroom Sauce Schnitzel
with Banvit
Create Wonders
Mushroom Sauce Schnitzel
4 pieces of Banvit Schnitzel
250 gr mushrooms
1 tablespoon flour
4 tablespoons olive oil
4 cloves of garlic
1 + 1/5 cups of milk (300 ml milk)
2 tablespoons soy sauce
1 tablespoon vinegar
1 pinch of salt
1 pinch of black pepper
On the side;
3 medium potatoes
2 handfuls of fresh green beans
2 cloves of garlic
3 sprigs of parsley
1 pinch of salt
1 pinch of black pepper
1 pinch of red pepper flakes
Preparation
- Take the pan to the stove and add 250 gr finely chopped mushrooms and garlic, sauté until they get color. Transfer the colored mushrooms and garlic to a separate bowl.
- In the same pan, add 4 tablespoons of olive oil. Add 1 tablespoon of flour to the heated oil and sauté. When the flour starts to get color, slowly add 1+1/5 cups of milk. Be careful that the flour does not clump. Add 2 tablespoons of soy sauce, 1 tablespoon of vinegar, a pinch of salt, and a pinch of black pepper to the prepared sauce. Finally, add the sautéed mushrooms and garlic to the sauce and stir once. Your sauce is ready.
- Boil water in a medium-sized pot and add 2 handfuls of fresh green beans. Blanch the green beans in boiling water for 10 minutes and drain.
- Also, add 3 medium potatoes, quartered, into the same pot. Boil the potatoes until soft, about 30 minutes.
- Take the drained potatoes and green beans into a bowl, add 2 cloves of crushed garlic, 3 sprigs of finely chopped parsley, a pinch each of black pepper, salt, and red pepper flakes and mix well.
- At the same time, place the pan on the medium flame and cook 4 schnitzels in zero oil until they get color, about 5 minutes on each side.
- Place the schnitzels on the serving plate and drizzle the prepared mushroom sauce over them. Add the boiled flavorful vegetables next to the plate. Bon appétit.
