Kosher For Passover
Baked Tahini Mushroom Schnitzel w/ Spicy Cayenne Pepper Sauce
This recipe is Passover friendly because it uses matza crumbs instead of bread crumbs. On Passover we don't eat leavened bread (aka chametz) for 8 days. During these 8 days we refrain from eating anything with leavened bread as a remembrance of the redemption of the Jewish people leaving slavery in Egypt.
This recipe can be made all year around & the matzo crumbs can to switched out for regular panko crumbs or even used with gluten free panko!
These mushrooms were so deliciously meaty, crunchy, & so much flavor!
For the dipping sauce I used was a kosher for passover cayenne pepper sauce from the brand Lieber's but feel free to use your sauce of choice. I recommend using something like a sweet chili. The spiciness with the tahini & brisket sauce mushrooms go really well.
Baked Tahini Mushroom Schnitzel
w/ Spicy Cayenne Pepper Sauce
10 Shiitake Mushroom Caps
12 Ounces Oyster Mushrooms (Keep them small clusters)
2 Cups Panko Style Matzo Meal (Yehuda Matzos)
1 Cup Tahini
¼ Cup Brisket Cooking Sauce (Mikee Old Fashioned)
¼ Cup Water
1 Tbsp Poultry Seasoning
1 Tbsp Dried Parsley
⅛ tsp Black Pepper
⅛ tsp Salt
Preheat oven to 375° degrees.
The tahini brisket sauce is for first coating the mushrooms before coating with the passover panko crumbs.
In a bowl big enough to dip the mushrooms create the sauce by adding tahini, water, & poultry seasoning. Make sure to mix well. At first the sauce will seem clumpy but it will start to thin out. The sauce should be creamy but not to thin. If it needs a little more liquid add water in very small amounts.
In another bowl add panko crumbs, dried parsley, salt , & pepper. Mix well!
First line a baking sheet with parchment paper.
I started with the shiitake mushrooms first because they are easiest. Make sure to remove the stems from the mushrooms. Take the caps & coat them in the tahini sauce & then coat them in the panko crumbs. Repeat until all the mushrooms are fully coated. Place them on the baking sheet.
For the oyster mushrooms keep them in mini bunches. Then coat them in the tahini sauce really well. Make sure to get the sauce in between each layer. Then fully coat the oysters in the panko crumbs. Repeat & line on the baking sheet.
Drizzle a little oil on top of them & bake for about 20 minutes. Then flip the mushrooms & bake for another 5 minutes. The mushrooms should be little golden brown. Let sit for a minute or two & then enjoy!