Ever since 'Sprouts' restaurant closed down, I have longed for their mushroom schnitzel burgers. This recipe is crunchy and lush. So good for comfort food or picnic food!
Two tablespoons of corn flour,
Four tablespoons of water,
One or two or three flat field mushrooms,
Half a cup of breadcrumbs and last but not least,
A quarter of a cup of olive oil.
For the batter, take two tablespoons of corn flour and four tablespoons of water and mix together with a fork to make sure it's nice and smooth. Put the mixture in a bowl.
Put half a cup of breadcrumbs, a pinch of salt and pepper in another bowl and mix together.
Pour about a quarter of a cup of olive oil in a fry pan and heat over a medium heat.
Trim the stem off the mushroom, put it in the corn flour mix, covering well on both sides. Next, put the mushroom in the breadcrumbs, making sure you cover it really well. Take the mushroom and put it in the fry pan, frying on both sides for about five minutes until golden brown. Allow to drain on some paper towel.
You can eat them in a burger or topped in pasta sauce next to a side of fries. Lush!