June is the start of winter here, so it seemed like a good time to get into some really hearty cuisine. We decided on German, Austrian and Swiss – hence the ‘Germanic’ title. I admit to not knowing much about any of these cuisines beyond the stereotypical schnitzel, sausage, fondue, cakes and pastries, so I’m looking forward to learning a lot.

Mushroom Schnitzel

Mushroom Schnitzel
I decided to start the month with an iconic dish, the schnitzel. I thought about making some seitan and using that, but the idea of a big mushroom was just too appealing, and oh my, it was good! I used some big portobello mushrooms, which were pre-cooked to soften them, then flattened crumbed and baked. We had them with a creamy pepper sauce, chips and salad. These are definitely getting made again, and I think I’ll make a big batch and freeze some. Read More →