Basic Mushroom Cutlets
Mushroom Cutlets are so easy to make and super meaty! They make the perfect substitute if you're craving meat.
Servings: 4 cutlets
Calories: 97kcal
Equipment
Ingredients
- 4 King Oyster Mushrooms 1 per person
- ½ cup Plant Milk soy - 100 g
- ½ cup Panko Bread or GF alternative - 50 g
- ⅓ cup All Purpose Flour or GF alternative - 50 g
- ½ teaspoon Black Pepper
- ½ teaspoon Sea Salt
- ½ tablespoon Vegetable Oil to spray -optional
- Water + Salt to Boil
Instructions
- Clean the mushrooms with a slightly damp paper towel to remove debris.
- Bring around 1 liter to water to a boil, add a pinch of salt and boil the mushrooms for 10 minutes.
- Transfer the mushrooms on a plate with kitchen paper and allow to cool down.
- Pat dry the excess of water and cut the mushrooms into a cutlet shape. To do so place them on a chopping board and, using a sharp knife, make a slit from the cap to the stem, then start slicing around 5mm thick of the flash in a spiral motion.
- Gently score both sides into a diamond pattern to avoid the mushrooms to curl back up.
- Prepare 3 bowls or dishes: one with flour, one with unsweetened plant milk and a third one with panko breadcrumbs + salt and pepper. Note: You can add extra herbs and spices to taste to this mixture if you prefer to pack ever more flavours.
- Evenly coat each mushroom first in the flour, then in the vegan milk and finally in the breadcrumb mixture.
- Spray the air fryer basket with some vegetable oil, then arrange the mushroom cutlets avoiding them to overlap. See notes for other cooking methods.
- Cook first for 7 minutes at 180° C (350° F). Then flip the cutlets, lightly spray with some extra vegetable oil and cook for another 5 minutes at the same temperature.
- Serve immediately with some sea salt flakes sprinkled on top.
Notes
ALTERNATIVE WAYS OF COOKING
If you don't own an air-fryer and you're not planning to get one, don't worry, you can still make this recipe.
For an healthier alternative you can use a traditional oven, preheated at 200° C (390°F) and cook for 20 to 25 (almost twice the time as per the air fryer), flipping the cutlets half way through.
If you want to indulge even more, the other options you have is to deep or pan fry the mushroom cutlets.
For the deep fry method you'll need to heat up abundant vegetable oil into a deep pan, and fry the cutlets for 2-3 minutes on each side until crispy and golden.
To pan fry you can simply add a couple of tablespoons of vegetable oil to a pan, heat up for a few seconds then add the coated mushrooms and cook on medium heat for 4-5 minutes per side.
I advice for both deep and pan fried methods to place the cutlets onto a plate covered with kitchen paper after cooking, so all the excess of the oil will be soaked up.
Nutrition
Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg