Chicken Of The Woods Schnitzel

Serves: 4
Cooks in: 1 hour
Difficulty: 5/10
Can be gluten free



300g Chicken of the woods mushroom fillets or mushroom of your choice 

Poaching Liquid 

4 cups/1 litre vegetable stock

5 tbs dried porcini mushrooms 

Sprig thyme & rosemary 

3 cloves Garlic 

1 tbs miso 


Bowl 1 

1 cup/120g Plain Flour

1 tsp Smoked Paprika 

1 tsp Dried Sage

1 tsp Dried Tarragon

1 tsp Celery Salt 

1/2 tsp White Pepper 

Bowl 2 

1 cup/120g Plain Flour

1 tbs Olive Oil

1 cup/250ml water 

Bowl 3

2 cups/50g Panko Breadcrumbs 

For frying 

3 cups/750ml Vegetable Oil

Pinch Sea Salt

Gaz’s Garden Green Sauce 

Big Handful of soft herbs like parsley, basil, chive, mint, nasturtium 

4 tbs Capers

Zest & Juice of A Lemon 

1/4 cup/60ml Extra Virgin Olive Oil 

Serve with 



First, clean the mushrooms and cut them into fillet-sized pieces if necessary.

 In a large pot, combine vegetable stock, dried porcini mushrooms, thyme, rosemary, garlic, and miso, then bring the mixture to a boil and reduce the heat to simmer for 10 minutes. Add the mushroom fillets to the poaching liquid and simmer gently for 10 minutes. 

Remove the mushrooms and let them cool. 

Prepare three bowls for coating, mix plain flour, smoked paprika, sage, tarragon, celery salt, and white pepper in the first bowl. Whisk together plain flour, olive oil, and water in the second bowl, and place panko breadcrumbs in the third bowl. 

Coat each mushroom fillet in the seasoned flour, dip in the batter, and then press into the panko breadcrumbs for an even coating. 

Heat vegetable oil in a deep frying pan to 180°C and fry the coated mushroom fillets in batches for 3-4 minutes per side until golden brown and crispy. 

Transfer to a plate lined with paper towels and sprinkle with sea salt. To make my Garden Green Sauce, finely chop soft herbs and capers, then mix with lemon zest, lemon juice, and extra virgin olive oil in a small bowl. Serve the mushroom schnitzel with sauerkraut and drizzle with the green sauce.