LIONS MANE MUSHROOM SCHNITZEL, BREADED ‘PORK CHOP CUTLETS and APPLE SAUCE. Today we transform the humble Lion's Mane mushroom into a delectable feast that's sure to impress! In this episode, we're cooking up a storm with our Vegan 'Pork Chops' and Apple Sauce, with sweet potatoes, Courgette/Zucchini and baby Spinach.
Using my signature technique of perfectly pan-pressing the mushrooms to get that meaty texture, crafting a crispy Panko breadcrumb crust just like the Shake-N-Bake from growing up. With a deliciously spiced apple sauce. Whether you're a seasoned chef or just curious about whole food alternatives, this mushroom recipe is a delightful twist on a comfort classic.
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Vegan "Pork Chops" with Lion's Mane Mushroom and Apple Sauce
Serves: 2
Ingredients:
For the "Pork Chops":
2 Lion's Mane Mushrooms (each the size of a baseball)
2 cups Panko bread crumbs
1.5 cups Flour
1 cup Plant-based milk
¼ cup Parsley (dry or fresh, chopped)
2 tbsp Maple syrup
1 tbsp Vegan mayo or vegan yogurt
2 tsp Granulated onion
2 tsp Smoked paprika
2 tbsp Sage & Onion Blend seasoning (or vegan "pork" seasoning)
Salt and pepper, to taste
Rice Bran Oil (or any neutral-flavored oil for cooking)
For the Apple Sauce:
4 medium Granny Smith Apples (peeled, cored, and roughly chopped)
¼ cup Water
1 tbsp Cinnamon
1 tbsp Brown Sugar
1 tsp Lemon zest
2 tbsp Lemon juice
For the Sweet Potatoes:
2 Large Sweet Potatoes
Additional Maple syrup, salt, black pepper, and fresh thyme for seasoning
Instructions:
Preheat your oven to 190°C (375°F) with the fan/convection setting on.
For the "Pork Chops": Heat a cast iron pan over medium-high heat. Once hot, drizzle oil to coat the bottom of the pan.
Place the Lion's Mane mushrooms in the pan. Let them cook for a minute before placing another pan on top to weigh them down, using the pressing technique demonstrated in the video.
Flip the mushrooms occasionally, applying different degrees of pressure to expel moisture and flatten them to the desired thickness. Splash water into the pan occasionally to create steam, aiding the cooking process.
Once cooked, remove the mushrooms from the pan and set them aside to cool.
Breading Station Setup:
Prepare three stations for breading:
Seasoned flour: Combine flour, granulated onion, smoked paprika, sage & onion seasoning, salt, and pepper.
Wet mix: Combine plant-based milk, maple syrup, and vegan mayo or yogurt.
Seasoned Panko: Combine Panko crumbs with parsley.
Dredge each mushroom cutlet in the seasoned flour, dip in the wet mix, then coat with seasoned Panko crumbs.
For the Apple Sauce:
In a medium saucepot, combine apples, water, cinnamon, brown sugar, lemon zest, and lemon juice.
Cover and simmer on medium-low heat for 30 minutes, stirring occasionally, until apples are fork-tender and break apart easily. Mash or blend to desired consistency.
For the Sweet Potatoes:
Place sweet potatoes on a baking tray and roast in the preheated oven for 35-45 minutes or until a skewer pierces through easily.
Allow the potatoes to cool enough to handle, then peel off the skins.
Mash the sweet potatoes in a bowl and season with maple syrup, salt, black pepper, and fresh chopped thyme.
To Serve:
Plate the breaded Lion's Mane mushrooms alongside the sweet potato mash.
Serve with a generous helping of homemade apple sauce.
Enjoy your vegan twist on a classic dish!