Portobello mushroom sesame seed schnitzel with artichoke chickpea spread and pickled chilli Turkish ezme
Portobello mushrooms are coated in breadcrumbs mixed sesame seeds and then fried until crisp in this delicious main course. The mushrooms are then served with bright Turkish ezme, made with homemade pickled red chillies, and a smooth artichoke and chickpea spread.
Ingredients
Metric
Imperial
Pickled chillies
- 7 red chillies, finely sliced
- 200ml of white wine vinegar
- 300ml of water
- 2 tbsp of caster sugar
- 1 pinch of salt
Portobello mushroom sesame schnitzel
- 500g of portobello mushroom, cleaned and dried
- 2 tbsp of olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 400g of Doves Farm Organic Plain White Flour
- 4 whole eggs
- 150g of fine breadcrumbs
- 1 handful of sesame seeds, mixed white and black
- flaky sea salt to season
- coarsely ground black pepper to season
- vegetable oil, for frying
Pickled chilli Turkish ezme
- 3 tomatoes, finely chopped
- 1 white onion, finely sliced
- 1 green pepper, finely chopped
- 1 red pepper, finely sliced
- 3 garlic cloves, minced
- 1/2 bunch of parsley
- 1 tbsp of tomato paste
- 1 lemon, juiced
- 2 tbsp of extra virgin olive oil
- 1 pinch of flaky sea salt
- 1 pinch of coarsely ground black pepper
- 1 tsp sumac
- 1 tsp Aleppo chilli flakes
Artichoke and chickpea spread
- 1 tin of chickpeas, rinsed
- 1 artichoke heart, can, rinsed
- 2 tbsp of tahini
- 1 tbsp of lemon juice
- 3 tbsp of water
- 1 tsp salt
- 1 tsp chilli flakes
- 1/2 bunch of parsley
Garnish
- 1 handful of parsley leaves, freshly picked
- 2 tbsp of extra virgin olive oil
Method
Start by making the pickled chillies two days ahead of serving. Add the chillies to a sterilised jar. In a separate bowl, whisk together the remaining ingredients then pour them over the chillies
- 7 red chillies, finely sliced
- 200ml of white wine vinegar
- 300ml of water
- 2 tbsp of caster sugar
- 1 pinch of salt
Transfer to the fridge and leave to pickle for two days
A few hours ahead of serving, marinate the portobello mushrooms and prepare the pickled chilli ezme
Mix the mushrooms with olive oil, paprika, salt and pepper. Cover and set aside for a few hours until ready to fry
- 500g of portobello mushroom, cleaned and dried
- 2 tbsp of olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
Mix the tomatoes for the ezme with the onions and peppers, followed by the garlic and parsley. Add pickled chilli to taste (we used all of it!)
- 3 tomatoes, finely chopped
- 1 white onion, finely sliced
- 1 green pepper, finely chopped
- 1 red pepper, finely sliced
- 3 garlic cloves, minced
- 1/2 bunch of parsley
Mix in the remaining ingredients. Stir everything for the ezme well, then chill in the fridge for 30 minutes
- 1 tbsp of tomato paste
- 1 lemon, juiced
- 2 tbsp of extra virgin olive oil
- 1 pinch of flaky sea salt
- 1 pinch of coarsely ground black pepper
- 1 tsp sumac
- 1 tsp Aleppo chilli flakes
Next, make the artichoke and chickpea spread. Blitz all the ingredients for the spread in a food processor until smooth, then taste and season with salt and pepper as needed
- 1 tin of chickpeas, rinsed
- 1 artichoke heart, can, rinsed
- 2 tbsp of tahini
- 1 tbsp of lemon juice
- 3 tbsp of water
- 1 tsp salt
- 1 tsp chilli flakes
- 1/2 bunch of parsley
When ready to make the schnitzel, pat any excess marinade off the mushrooms with paper towels
Add the seasoned flour to one bowl, the eggs to another and mix together the breadcrumbs and sesame seeds in a third one
- 400g of Doves Farm Organic Plain White Flour
- 4 whole eggs
- 150g of fine breadcrumbs
- 1 handful of sesame seeds, mixed white and black
- flaky sea salt to season
- coarsely ground black pepper to season
Dust the mushrooms in flour, then add them to the beaten eggs, and then the breadcrumbs and sesame seeds
Heat up a few centimetres of oil for deep-frying the schnitzel to around 180°C, then fry off the schnitzels one at a time
- vegetable oil, for frying
Once golden and crispy, remove from the oil and transfer to a wire rack. Sprinkle with a generous amount of flaky sea salt
- flaky sea salt to season
To serve, spoon the artichoke spread onto a platter, then top with the oyster mushroom schnitzel. Dollop over the pickled chilli ezme and serve sprinkled with fresh parsley and olive oil
- 2 tbsp of extra virgin olive oil
- 1 handful of parsley leaves, freshly picked
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