Mushroom, Thyme & Black Pepper Cutlets
These mushroom, thyme & black pepper cutlets are crisp outside, juicy inside, and packed with umami. A wholesome vegan snack or meal.
Ingredients:
Base
- 400 g mushrooms, finely chopped
- 1 small onion, very finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
Binding
- ¾ cup gluten-free rolled oats, lightly pulsed to a coarse crumb
- 2 tbsp chickpea flour
- 2–3 tbsp water (only if needed)
Seasoning
- 1½ tsp fresh thyme leaves
- 1 tsp freshly cracked black pepper
- 1 tsp salt (adjust to taste)
- ½ tsp smoked paprika
For Pan-Frying
- Olive oil or neutral oil
Preparation Steps:
- Heat olive oil in a wide pan over medium-high heat. Add mushrooms with a pinch of salt and cook until all moisture evaporates and they begin to brown.
- Add onion and cook until soft and lightly golden.
- Add garlic and thyme, cook 30 seconds.
- Finish with black pepper. Remove from heat and let mixture cool slightly.
- Transfer mushroom mixture to a bowl. Add ground oats and chickpea flour. Mix well. The mixture should be firm but moist.
- If it feels dry, add 1 tbsp water at a time (max 3 tbsp).
- Rest the mixture 10 minutes – oats absorb moisture and bind naturally.
- Divide and shape into cutlets – oval or round. Press firmly so they hold shape.
- Heat a shallow layer of oil in a pan over medium heat. Pan-fry cutlets 3-4 minutes per side until deep golden crust and heated through. Drain briefly on paper.
