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Schnitzel with mushroom cream sauce and potatoes

What you need for 4 portions

  • 2 trays of Vegafit schnitzel
  • 250 grams mushroom
  • 1 onion
  • 200 ml vegetable stock
  • 2 tbsp crème fraiche
  • 30 grams butter
  • 2 tbsp flour
  • Parsley
  • 1 lemon
  • 1 kg potatoes with skin
  • 2 springs of rosemary
  • 2 springs op thyme
  • 6 tbsp olive oil
  • Pepper and sea salt

Preparation method:

Preheat the oven to 200 degrees. Wash the potatoes well and cut them into equal pieces of approx. 3 cm. Chop the rosemary and pick the thyme from the sprigs. Add both to a bowl and pour in the oil.  Season with pepper and sea salt.

Mix the potatoes and the herb oil well in an oven dish with a spoon.  Bake the potatoes in about 35 minutes, until golden brown.

Prepare the schnitzel according to the instructions on the packet.

Chop the onion and fry it in approx. 10 g butter in a pan. Add the sliced mushrooms and fry for a few minutes. Then add the rest of the butter and let it melt.

Add the flour and stir. Pour in the vegetable stock and stir well until there are no lumps left. Allow the sauce to thicken slightly. Then stir in the creme fraiche. Finish the mushroom cream sauce with some parsley.

Divide the potatoes, the schnitzel and the mushroom cream sauce over 4 plates and enjoy this jummy meal!