Schnitzel with creamy mushroom sauce
€6.35 │ €1.59 per portion │ Serves 4 │ 30-45mins │ Germany
Homely German cooking - a creamy, intensely savoury mushroom sauce with crunchy schnitzel. This dish goes great with so many sides, from rice to potato and pasta, as well as salads and greens, that it makes for a perfect meal plan dish!
Explore a recipe for the mushroom sauce and schnitzels, ready for you to combine with your own chosen sides.
What to serve it with?
Take your pick! For carb, you can't go wrong with rice, fries, mash potato, potato salad, macaroni, or spätzle.
And for greens, some great ideas include green beans, peas, steamed broccoli, a fresh salad alongside pickles, braised cabbage, coleslaw, or cucumber salad.
How to use in a meal plan
Good home economics is using ingredients smartly - and that saves money and cuts food waste. A meal plan is a great way to do this.
A schnitzel dish is great for its flexibility. It can go with so many carbs and salads, and schnitzels freeze well so you can always buy on offer and have some on hand.
Leftovers
Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!
Schnitzel with creamy mushroom sauce is perfect for leftovers! It is delicious warmed back up the next day.
Utensils
- Saucepan medium
- Baking tray
- Whisk
Ingredients
- 4 schnitzels (we use Plan't from Colruyt)
- 500g mushroom
- 25cl cream
- 2 cloves garlic
- 1 tbsp flour
- 1 tbsp butter
- Olive oil
- Dill
Go for a pork or veal schnitzel to be extra traditional.
Heighten the flavour of your mushroom sauce with 1/2 mushroom stock cube or 1/2 tbsp mushroom powder to your roux paste.
Method
- Dice onion and slice mushroom about 1cm thick. Mince/grate garlic.
- Prepare your side carb, so that it cooks as you prepare the mushrooms. You can also prepare your side vegetables now, if necessary, ready to be heated again before serving.
- Bake the schnitzels for about 20 minutes, or until golden brown. Flip them halfway in.
- Add a splash of olive oil, as well as onion and salt, to your saucepan. Sauté the onion for 3-5 minutes until translucent, then add garlic, cooking until fragrant. Set aside on a plate.
- In the same saucepan, add your sliced mushrooms. If you washed your mushrooms, don't add extra oil. If you patted them down or otherwise, add another splash. Sauté the mushrooms for 5 minutes, stirring continuously, until they start to soften. Add salt and pepper. Typically, you want to wait for them to leak water, and then for it to evaporate. Set aside with the onion.
- If necessary, wipe the saucepan clean ready to make a roux. Add butter, then when melted, add flour and whisk into a fine paste. Keep moving for 1 minute, then start gradually adding cream. Add some salt and pepper. Once the cream begins to thicken, you can add back in your mushroom and onion, sprinkle in a good amount of fresh or dried dill, and keep moving until thick.
- Serve sauce on top of schnitzel with sides and another sprinkle of dill on top.
- Enjoy!