Low-carb king oyster mushroom schnitzel with raw kohlrabi salad

Low-carb mushroom schnitzel made from king oyster mushrooms in an almond and hard cheese crust, with a raw kohlrabi salad with yoghurt and chives. A vegetarian dinner with 18 g carbs per serving.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 566 kcal per serving
• Protein: 30 g
• Fat: 39 g
• Carbs: 18 g

Ingredients

• 400g king oyster mushrooms
• 2 eggs
• 60g almonds
• 30g vegetarian hard cheese (Parmesan-style)
• 2 tbsp olive oil
• 1 kohlrabi
• 100g natural yoghurt
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• ½ tsp salt
• ½ bunch of chives
• 1 pinch of pepper

Method

You’ll need: frying pan · blender · chopping board · knife

1. Slice the king oyster mushrooms lengthways into 1 cm thick slices and flatten them slightly with your hand.
2. Beat the eggs in a shallow dish. Finely grind the almonds in a blender and mix them in a second dish with the hard cheese, paprika and salt.
3. Dip the mushroom slices in the egg and then in the almond mixture, pressing the coating on.
4. Fry the mushroom schnitzels in the olive oil over a medium heat for 3 to 4 minutes on each side until golden brown.
5. Peel the kohlrabi, cut it into thin matchsticks and mix with the natural yoghurt, cider vinegar, finely snipped chives, salt and pepper.
6. Serve the mushroom schnitzels with the raw kohlrabi salad.

Good to know

King oyster mushrooms have a firm bite that's reminiscent of meat. Coated in almonds and hard cheese, they become schnitzels without any flour or breadcrumbs.

Swaps

King oyster mushrooms → large mushrooms or portobello. Almonds → hazelnuts. Hard cheese → nutritional yeast. Natural yoghurt → skyr.

Cooking tips

Press the mushroom slices flat before coating them so they cook evenly. The coating browns quickly, so fry over a medium heat.

Storage

Best eaten fresh; leftovers keep for 1 day in the fridge and crisp up again in the oven at 200 °C in 6 minutes.

Allergens

Contains almonds (tree nuts), egg and milk; gluten-free. Suitable for children and in pregnancy.

Frequently asked questions

How long does mushroom schnitzel keep in the fridge?

Best eaten fresh; leftovers keep for 1 day in the fridge and crisp up again in the oven at 200 °C in 6 minutes.