Mushroom parmigiana

  • Serves: 4
  • Cooks In: 25 minutes
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Ingredients

3 tbsp olive oil
400 g cup, flat or Portobella mushrooms, thickly sliced
4 pieces crumbed veal, chicken or beef
200 g mozzarella, sliced
½ cup basil leaves
Dressed salad, to serve
Tomato sauce
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
400 g can cherry tomatoes
pinch caster sugar

Method

1

For the sauce, heat oil in a saucepan pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Stir in garlic for 1-2 minutes or until aromatic. Add tomatoes, ½ cup water and sugar, cook, stirring, for 8-10 minutes or until thickened. Season.

2

Meanwhile, heat a frying pan over high heat until hot. Add 1 tablespoon oil, cook the mushrooms in batches for 2-3 minutes each side until golden. Remove to a plate, adding a little extra oil as needed.

3

Preheat oven to 180°C fan forced. Heat remaining oil in the large frying pan over medium-high heat. Cook crumbed veal, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.

4

Spoon half the sauce over base of a well-greased roasting pan. Top with schnitzel. Arrange mushrooms over the schnitzel then spoon over remaining sauce. Top with mozzarella. Bake for 15 minutes or until cheese is melted. Scatter over basil leaves and serve with salad.

Ingredients

 3 tbsp olive oil
 400 g cup, flat or Portobella mushrooms, thickly sliced
 4 pieces crumbed veal, chicken or beef
 200 g mozzarella, sliced
 ½ cup basil leaves
 Dressed salad, to serve
Tomato sauce
 1 tbsp olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 400 g can cherry tomatoes
 pinch caster sugar

Directions

1

For the sauce, heat oil in a saucepan pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Stir in garlic for 1-2 minutes or until aromatic. Add tomatoes, ½ cup water and sugar, cook, stirring, for 8-10 minutes or until thickened. Season.

2

Meanwhile, heat a frying pan over high heat until hot. Add 1 tablespoon oil, cook the mushrooms in batches for 2-3 minutes each side until golden. Remove to a plate, adding a little extra oil as needed.

3

Preheat oven to 180°C fan forced. Heat remaining oil in the large frying pan over medium-high heat. Cook crumbed veal, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel.

4

Spoon half the sauce over base of a well-greased roasting pan. Top with schnitzel. Arrange mushrooms over the schnitzel then spoon over remaining sauce. Top with mozzarella. Bake for 15 minutes or until cheese is melted. Scatter over basil leaves and serve with salad.

Mushroom parmigiana

Tags:

 Bakes & Pastries, Dinner

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