Vegaschnitzel with mushrooms

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.