The short answer
This mushroom sauce is a classic in my kitchen. I make it with whatever mushrooms I have on hand. For this version, I used a mix of portobello and button mushrooms. It pairs perfectly with a schnitzel made from TVP (textured vegetable protein).
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How to make the Schnitzel
I’ve tried making schnitzel with tofu before, it worked well, but the texture is nowhere near that of a traditional German schnitzel. In this version, the TVP provides a much closer texture. The key is to cook it long enough with a blend of spices so it absorbs all the water and starts to dry out again. This way, when you mix it with flour, it will hold its shape.
Note: If you don’t let it cook long enough, you’ll need much more flour to form the schnitzel. This will make the patty less flavorful and thicker than ideal.
The key ingredients for the Mushroom Sauce
I love this sauce because it’s simple and uses just a few easy-to-find ingredients:
- A blend of mushrooms: I recommend fresh mushrooms if possible. For this recipe, I used portobello and button mushrooms.
- White wine or vegetable broth: Use this to deglaze the pan, which brings all the caramelized flavors back into the dish. This technique is simple and worth learning; I use it often, like in my risotto.
- Dijon mustard: It adds a nice kick to the sauce and helps create a blend of flavors
The Recipe
Vegan Schnitzel and Mushroom Sauce
This is one of my classic mushroom sauces, simple to make and incredibly comforting. It pairs perfectly with pasta. I used to serve it with scallops alla Milanese, but here I’m offering a vegan version using a TVP patty.
Prep time
25
mins
Cooking Time
25
mins
Servings
4
people
Ingredients
For the TVP Patties:
- 150g textured vegetable protein (TVP)
- 100ml water
- 1 tbsp soy sauce
- 2 tsp garlic powder
- 1 tsp paprika
- 4–5 tbsp flour
- Breadcrumbs
For the mushroom sauce:
- 500g mushrooms
- 1 onion
- 100ml white wine (or vegetable broth)
- 200ml soy cream
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tbsp lemon juice
Instructions
Prepare the patties:
- In a pot, combine 150g TVP, 100ml water, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp paprika, and salt. Heat and stir for 5–10 minutes until the TVP absorbs the liquid and dries slightly.
- Once cooled slightly, mix the TVP with flour to form a sticky dough. Shape it into pasties and then coat in breadcrumbs.
- Heat olive oil in a pan over medium heat and fry the patties for 3–4 minutes on each side until golden and crispy. Set aside.
Make the mushroom sauce:
- Finely dice 1 onion and cut 500g mushrooms into slices.
- Heat olive oil in a pan over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Deglaze the pan with white wine (or vegetable broth) and let it simmer until the liquid almost evaporates.
- Add the sliced mushrooms and a pinch of salt. Cook for 5–7 minutes until the mushrooms release their juices and soften.
- Stir in soy cream, Dijon mustard, and thyme. Let it simmer for 3–5 minutes, then finish with a splash of lemon juice and adjust seasoning with salt and pepper.
Serve hot with pasta. Add a splash of lemon on the patty and ground black pepper on the pasta.
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