🍄Using different mushroom varieties adds depth of flavor and texture to the dish.
🔥Cooking the mushrooms in oil creates a golden and crunchy exterior.
🌱The wet mixture of plant-based milk, seasonings, and mustard adds a flavorful coating to the mushrooms.
🍞Coating the mushrooms with breadcrumbs provides extra crunchiness and flavor.
🚗This recipe is perfect for road trips, picnics, or any outdoor activity.
Can I use different vegetables instead of mushrooms?
—Yes, you can use tofu, tempeh, eggplant, or any other vegetable you prefer as a substitute.
How do I prevent the mushrooms from becoming soggy?
—Cook the mushrooms in hot oil and avoid overcrowding the pan to maintain crispiness.
What other seasonings can I add to the wet mixture?
—You can experiment with onion powder, nutritional yeast, or even mushroom powder for extra flavor.
Can I prepare the mushrooms beforehand?
—Yes, you can prepare the mushrooms ahead of time and reheat them before serving.
What can I serve with the mushroom milanesa torta?
—You can serve it with a side of fries, a salad, or your favorite dipping sauce.
00:00Chef Jocelyn Ramirez introduces herself and the recipe for a mushroom milanesa torta.
01:00Chef Jocelyn starts preparing the mushrooms by cutting off the tough parts and slicing them.
06:26The mushrooms are dipped in a wet mixture of plant-based milk, seasonings, and mustard.
09:29The mushrooms are coated with flour and then breadcrumbs to create a crispy texture.
12:48Chef Jocelyn fries the breaded mushrooms in hot oil until they turn golden and crunchy.
13:45Chef Jocelyn provides tips for cooking mushrooms and suggests alternative vegetables.
15:20The FAQ section answers common questions about substitutions, preventing sogginess, and additional seasonings.
16:53The video concludes with serving suggestions and the versatility of the mushroom milanesa torta.
