The past weeks and months have been quite a whirlwind and I realized that I am not able to spend as much time as I would like online at the moment.
So, after rethinking back and forth for a solution, I have come to the conclusion, that I will change the Masala Herb posting amounts and timings.
No reason to worry, because I ll start to post 2 Articles per week from next week onwards.
Precisely, you will continue to discover recipe and food reads on Mondays and Fridays!
So Wednesday will be cut out, for the moment at least.
I hope to be able to follow soon the current food world happenings more too!
Otherwise what have I been up too… Well, my readers will know that right now I am in Austria, visiting my family home.
I am cooking and baking my heart out with the seasonal local ingredients.
Especially I am aiming on ingredients which are uncommon in our home in Goa.
One of those cool, well known ingredients with which I have been working, are Chanterelle mushrooms.
Surely a couple of you out there will know how rare those mushrooms are and their unique flavors when cooked.
According to Wikipedia, Chanterelle mushrooms were enjoyed back then in the 1500s and gained recognition later on in the french cuisine.
For a long period of time, only the noble folk had the chance to indulge those yellow colored mushrooms.
BUT in my opinion, people who had mushroom collecting knowledge, used to prepare them at home too!
We call them in the Austrian alps Eierschwammerl, which means translated Egg mushroom (referring to the color).
Older generations still have the most of knowledge on where to collect them and on how to prepare them.
I collected them in the supermarket!
^.^ Apparently they were from Hungary, but I can’t confirm that…
For a while now I had in mind to present you this magnificent dish called Hunter’s Schnitzel (org. Jägerschnitzel).
This is an other traditional Austrian common beef plate served in a mushroom cream sauce and accompanied usually by a side dish such as Spätzle, Potatoes or Rice.
Some of you will be wondering, why this meat piece is called a Schnitzel even though no bread crumbs coating is recognizable on the photos.
The world confused the Vienna bread crumbs Schnitzel with the other Schnitzel types.
So to clarify there are a couple of other Schnitzel dishes out there which don’t have a bread crumbs coating, so this is absolutely no mistake and I am dead serious! 😉
- 5 Beef undercut Schnitzel
- 1 Tbs Butter
- 1 Onion
- 2 Garlic Pods
- 400 g Chanterelle mushrooms
- ½ red medium Capsicum
- 8 cl White wine
- 4 cl liquid Cream
- pinch Salt
- pinch Pepper
- ½ Tsp Curry powder
- 1 Tsp red mild Paprika powder
- Start by hammering the beef equally flat. The flatter the better and easier it is to cook the beef!
- Salt and pepper on both sides the meat.
- Dice the Onion and cut the Capsicum into fine strips. Chop the Garlic.
- Cut the chanterelle mushrooms into small pieces as shown.
- Add butter to a frying pan and fry the onion and garlic for 3 min. Then continue adding in the capsicum and stir fry.
- Continue to add in the mushrooms and allow it to cook on low heat for 3 min. (Chanterelle mushrooms don't loose so much water compared to the button mushrooms.)
- Pour in the White wine and cook for a few minutes on medium heat.
- Pour in the cream and season with salt, pepper, curry powder and paprika powder. Mix it all well and place in the beef schnitzel. Cover the meat with the mushroom sauce and cover the pan cooking on low heat for 8 minutes.
- Serve with Rice, Potatoes or Spätzle noodles warm and enjoy!