Piled high with thinly sliced beef schnitzel, our ranch mushrooms with chimichurri are a revelation for your tastebuds. This colourful, Argentinean sauce adds a fresh zingyness to this simple to make dish of beef and field mushrooms.
ranch mushrooms with chimichurri
- 4 large flat field mushrooms
- 2 tablespoons extra virgin olive oil
- 8 small Ritchies Beef schnitzels
for the chimchurri sauce
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ⅔ cup finely chopped mixed green herbs (we used parsley, mint and oregano)
- 1 large garlic clove, crushed
- 1 bullet chilli, deseeded and finely sliced (optional)
- sea salt and freshly ground black pepper
- a handful of salad leaves
In a medium bowl add the chopped herbs, garlic, chilli, olive oil and vinegar, mix well and season to taste and refrigerate till you need it. Heat a large heavy frying pan medium hot (or a BBQ flat plate), add 2 tablespoons of olive oil and slow fry the mushrooms until they are browned and tender. Keep them warm until ready to serve. Season the schnitzels with sea salt and black pepper and drizzle with a little olive oil. Using the same pan you cooked the mushrooms in on a very high heat, cook the schnitzels turning once until done to your liking (you may have to cook them in 2 batches depending on the size of your pan). Allow them to rest covered for a few minutes. Using a prewarmed plates place a mushroom in the center of each plate top with a pile beef schnitzels cut in thin slices and finish with a generous drizzle of the tangy chimichurri sauce and a few salad leaves. Serve immediately. Serves 4.