Vegaschnitzel with mushrooms

Name: vegaschnitzel with mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 duopack baby potatoes potatoes, 800 g; 4 el olive oil; 4 vegetarian cutlets scale 2 pieces; 1 Scale oyster mushrooms (150 g), in strips; 150 ml cooking cream bottle of 250 ml; 1 el mustard; 1 tray flat leaf parsley (20 g), finely chopped; 500 g Broccoli in roses and stem in slices

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: baby potatoes (potatoes, 800 g), olive oil, vegetarian schnitzels (bowl 2 pieces), oyster mushrooms ((150 g), in strips), cooking cream (bottle 250 ml), mustard, flat parsley (( 20 g), chopped) and broccoli (in florets and stalk in slices).

Ingredients

Directions

Halve the big potatoes. Heat 2 tbsp oil in a large frying pan and fry the potatoes in 12 min. Until golden brown and done.
Meanwhile, heat the remaining oil in a frying pan and fry the schnitzels in 4 min. Until crispy and brown. Remove from the pan and keep warm on a plate under a lid. Fry the oyster mushrooms for 2 minutes in the remaining oil. Add the cream, mustard and 2 tbsp water and stir to a smooth sauce. Season with half of the parsley, pepper and salt.
Meanwhile, cook the broccoli in 5 minutes until al dente.
Spoon the rest of the parsley and pepper and salt through the potatoes. Divide the potatoes with the schnitzels, the broccoli and the mushroom cream sauce over 4 plates and serve.