Portobello Mushroom Sesame Seed Schnitzel with Artichoke Chickpea Spread and Pickled Chilli Turkish Ezme
- ⏱ 48 hours 15 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Crispy sesame-coated portobello mushroom schnitzel served with artichoke chickpea spread, pickled chilli Turkish ezme, parsley, and olive oil.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Portobello Mushroom...
0/0
COOK 1COOK 2
1Pickle the chillies
2Marinate mushrooms
Mix the portobello mushrooms with olive oil, smoked...
Cover and set aside for a few hours until ready to fry
3Plate and serve
+ 27 more steps in the app
Portobello Mushroom...
0/0
COOK 2COOK 1
1Pickle the chillies
Add the red chillies to a sterilised jar
In a separate bowl, whisk together the white wine...
Pour them over the red chillies
2Marinate mushrooms
3Plate and serve
+ 27 more steps in the app
Ingredients
- 7 red chillies (finely sliced)
- 200 ml white wine vinegar
- 300 ml water
- 2 tbsp caster sugar
- 1 pinch salt for pickling
- 500 g portobello mushrooms (cleaned and dried)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt for mushroom marinade
- 1 tsp freshly ground black pepper
- 400 g Doves Farm Organic Plain White Flour
- 4 whole eggs
- 150 g fine breadcrumbs
- 1 handful sesame seeds
- flaky sea salt for seasoning, to taste
- coarsely ground black pepper for seasoning, to taste
- vegetable oil, to taste
- 3 tomatoes (finely chopped)
- 1 white onion (finely sliced)
- 1 green pepper (finely chopped)
- 1 red pepper (finely sliced)
- 3 garlic cloves (minced)
- 1/2 bunch parsley for ezme
- 1 tbsp tomato paste
- 1 lemon (juiced)
- 2 tbsp extra virgin olive oil for ezme
- 1 pinch flaky sea salt for ezme
- 1 pinch coarsely ground black pepper for ezme
- 1 tsp sumac
- 1 tsp Aleppo chilli flakes
- 1 can chickpeas (rinsed)
- 1 artichoke heart (rinsed)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 3 tbsp water for spread
- 1 tsp salt for spread
- 1 tsp chilli flakes
- 1/2 bunch parsley for spread
- 1 handful parsley leaves (freshly picked)
- 2 tbsp extra virgin olive oil for serving
The full plan
Split between two cooks — each step says who's on it.
1. Pickle the chillies COOK 1
- Add the red chillies to a sterilised jar
- In a separate bowl, whisk together the white wine vinegar, water, caster sugar, and salt for pickling
- Pour them over the red chillies
2. Marinate mushrooms COOK 2
- Mix the portobello mushrooms with olive oil, smoked paprika, salt for mushroom marinade, and freshly ground black pepper
- Cover and set aside for a few hours until ready to fry
3. Mise en place COOK 2
- Prep 3 tomatoes: finely chop
- Prep 1 white onion: finely slice
- Prep 3 garlic cloves: mince
- Prep 1 lemon: juice
4. Pickle the chillies COOK 1
- Transfer the jar to the fridge and leave to pickle for two days
5. Mix the ezme COOK 1
- Mix the tomatoes for the ezme with the white onion, green pepper, and red pepper, followed by the garlic and parsley for ezme
- Add pickled chilli to taste
🤝 Cook 2 hands over the tomatoes, white onion and garlic cloves.
6. Mise en place COOK 2
- Prep 1 can chickpeas: rinse
- Prep 1 artichoke heart: rinse
- Prep 1 green pepper: finely chop
- Prep 1 red pepper: finely slice
7. Mise en place COOK 2
- Prep 1 handful parsley leaves: freshly pick
8. Chill the ezme COOK 1
- Mix in the lemon, extra virgin olive oil for ezme, flaky sea salt for ezme, coarsely ground black pepper for ezme, sumac, and Aleppo chilli flakes
- Stir everything for the ezme well
- Chill in the fridge for 30 minutes
9. Blend the spread COOK 1
- In a food processor, blitz the chickpeas, artichoke heart, tahini, lemon juice, water for spread, salt for spread, chilli flakes, and parsley for spread until smooth
- Taste and season with salt and pepper as needed
🤝 Cook 2 hands over the chickpeas and artichoke heart.
10. Dry the mushrooms COOK 2
- Pat any excess marinade off the portobello mushrooms with paper towels
11. Coat the mushrooms COOK 2
- In one bowl, add the flour seasoned with flaky sea salt for seasoning and coarsely ground black pepper for seasoning
- In another bowl, add the eggs
- In a third bowl, mix the breadcrumbs and sesame seeds
- Dust 1 portion of the portobello mushrooms in flour
- Add 1 portion of the portobello mushrooms to the beaten eggs, and, to the breadcrumbs and sesame seeds
12. Fry the schnitzel COOK 2
- Heat up a few centimetres of vegetable oil for deep-frying the schnitzel to around 180°C
- Fry off 1 portion of the schnitzel
13. Drain and season COOK 2
- Once golden and crispy, remove the schnitzel from the oil and transfer it to a wire rack
- Sprinkle with a generous amount of flaky sea salt for seasoning
14. Plate and serve BOTH
- Spoon 1 portion of the artichoke chickpea spread onto a platter
- Top with 1 portion of the schnitzel, Dollop over 1 portion of the pickled chilli ezme and serve sprinkled with 1 portion of the parsley leaves and 1 portion of the extra virgin olive oil for serving
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Portobello Mushroom Sesame Seed Schnitzel with Artichoke Chickpea Spread and Pickled Chilli Turkish Ezme in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.