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Mushroom Schnitzel with Roasted Pumpkin, Beetroot & Baby Spinach Salad

Recipe by Vikki Leng

Get creative with mushrooms with this simply delicious mushroom schnitzel and roasted pumpkin salad recipe. Ideal for home entertaining!

  • For Roasted Pumpkin, Beetroot & Baby Spinach Salad:
  • 1 tbsp olive oil
  • 1-2 garlic cloves, crushed
  • 500g butternut pumpkin, peeled and cut into 2 cm cubes
  • 500g beetroot, peeled, cut into 1 cm wedges
  • 1 red onion, cut into thin wedges
  • Pinch of salt flakes and ¼ tsp cracked black pepper
  • Handful of baby spinach leaves
  • 100g feta (see Tip)
  • For Mushroom Schnitzel:
  • 6 large Flat or Portobello mushrooms
  • 4-6 tsp olive oil
  • 1/3 cup plain flour mixed with salt flakes and pepper
  • 1 large egg, beaten
  • ½-¾ cup dried breadcrumbs - ideally Panko breadcrumbs (see Tip)
  • 2 tbsp oil
  • For Balsamic Dressing:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • 1 garlic clove, crushed
  1. Preheat oven to 200°C. Get started with the Roasted Pumpkin, Beetroot & Baby Spinach Salad: Combine olive oil with garlic, salt flakes and black pepper in a mixing bowl. Add pumpkin, beetroot and red onion and toss to coat with mixture. Arrange vegetables on baking tray and bake until cooked through, about 30 minutes. Remove from oven and set aside until ready to use.
  2. For Balsamic Dressing: Combine all ingredients in a screw topped jar and set aside.
  3. To prepare the Mushroom Schnitzels: Remove stalks from mushrooms and set aside to use in soups, stews and burgers (mince first). Brush a baking tray with a little of the oil. Arrange mushrooms on tray skin side down. Drizzle remaining oil over mushrooms and add to preheated oven. Bake until juice starts to well in mushroom caps, about 15 minutes. Remove from oven, drain juice into a container and set aside in refrigerator to use in soups and sauces. Line a clean baking tray with paper towel and spread mushrooms out in a single layer. Top with paper towel and place a chopping board on top (this will help remove any extra juice from the mushroom ‘schnitzels’).
  4. To cook the Mushroom Schnitzels:Place seasoned flour, egg and breadcrumbs in three separate shallow bowls such as soup bowls. Dip each mushroom schnitzel into flour, then the egg and finally coat with breadcrumbs. Heat a frying pan and add oil. Cook schnitzels until golden brown on each side. Remove from pan and drain on paper towel. Keep warm.
  5. Toss roasted pumpkin and beetroot with Balsamic Dressing and add baby spinach leaves. Arrange salad on plates and crumble feta over. Arrange the mushroom schnitzel against the salad and serve at once.

Tips:

Panko breadcrumbs are crunchy dried breadcrumbs used in Japanese cuisine and are available at delicatessens, specialty food stores and Asian grocery stores.

For a vegan variation replace the feta with hummus dip served alongside.

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