Recipe

Asturian Mushroom Escalope

Savor the Earthy Delights: Asturian Mushroom Escalope

4.7 out of 5

Indulge in the flavors of Asturian cuisine with this delectable Mushroom Escalope recipe. A vegetarian twist on the traditional Romanian Snițel de ciuperci, this dish showcases the rich and earthy flavors of mushrooms, combined with Asturian culinary influences.

Snack› Snițel de ciuperci

European cuisine› Eastern European cuisine› Romanian cuisine

European cuisine› Mediterranean cuisine› Spanish cuisine› Asturian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if eggs are substituted with a suitable alternative), Dairy-free, Nut-free, Gluten-free (if using gluten-free breadcrumbs and flour)

Allergens

Eggs, Wheat (gluten)

Not suitable for

Meat-based diets, Paleo, Keto, Low-carb, High-protein

Ingredients

In this adaptation, the traditional Romanian Snițel de ciuperci is transformed into an Asturian delight by incorporating the distinct flavors and ingredients of Asturian cuisine. The original dish typically uses button mushrooms, while the Asturian version may feature local wild mushrooms such as boletus or chanterelles. Additionally, the seasoning and spices are adjusted to reflect the traditional flavors of Asturias, giving the dish a unique regional twist. We alse have the original recipe for Snițel de ciuperci, so you can check it out.

500g (1.1 lb) wild mushrooms (boletus, chanterelles, or other local varieties) 500g (1.1 lb) wild mushrooms (boletus, chanterelles, or other local varieties)
2 eggs 2 eggs
100g (1 cup) all-purpose flour 100g (1 cup) all-purpose flour
200g (2 cups) breadcrumbs 200g (2 cups) breadcrumbs
1 teaspoon smoked paprika 1 teaspoon smoked paprika
1 teaspoon dried thyme 1 teaspoon dried thyme
Salt and pepper to taste Salt and pepper to taste
Olive oil, for frying Olive oil, for frying

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 8g, 1g
Carbohydrates (total, sugars): 35g, 2g
Protein: 10g
Fiber: 4g
Salt: 0.5g

Preparation

1.
Clean the mushrooms and slice them into 1cm (0.4 inch) thick pieces.
2.
In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with smoked paprika, dried thyme, salt, and pepper.
3.
Dip each mushroom slice into the flour, then the beaten eggs, and finally coat them thoroughly with the breadcrumb mixture.
4.
Heat olive oil in a large frying pan over medium heat.
5.
Fry the breaded mushroom slices until golden brown and crispy on both sides, approximately 3-4 minutes per side.
6.
Remove the escalopes from the pan and place them on a paper towel-lined plate to absorb any excess oil.
7.
Serve hot and enjoy the Asturian Mushroom Escalope with your favorite side dishes.

Treat your ingredients with care...

Mushrooms — Ensure that the mushrooms are thoroughly cleaned and dried before slicing. If using wild mushrooms, be cautious and only use varieties that are safe for consumption.

Tips & Tricks

For an extra burst of flavor, add a squeeze of lemon juice over the cooked escalopes before serving.
Experiment with different mushroom varieties to discover unique flavor profiles.
If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
Serve the Asturian Mushroom Escalope with a side of traditional Asturian cider for an authentic experience.
To make the dish more substantial, serve it with a side of Asturian-style roasted potatoes.

Serving advice

Serve the Asturian Mushroom Escalope as a main course, accompanied by a fresh green salad and a side of roasted potatoes. Garnish with a sprig of fresh thyme for an elegant touch.

Presentation advice

Arrange the crispy mushroom escalopes on a serving platter, ensuring they are evenly spaced. Place the side dishes attractively around the escalopes, adding pops of color with fresh herbs or edible flowers. Serve on rustic Asturian-style plates for an authentic presentation.