PORK SCHNITZELS WITH CREAM OF MUSHROOM SAUCE

Bayern

meat

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

4 pork schnitzels from the loin (à ca. 180 g)
Salt
10 dried mushrooms (e.g. dried porcini, shiitake or mixed dried mushrooms)
90 ml TOMAMI Bayern (formerly Vegami)
500 g mushrooms
Oil
2 shallots
40 g butter
150 ml white wine
200 ml whipping cream
1 bunch of sage
A few cranberries

INSTRUCTIONS

1. Salt the schnitzels and put to one side. Boil the dried mushrooms in 300 ml water
for 5 minutes in a pan; season with TOMAMI Bayern (formerly Vegami). Clean the mushrooms and cut into (thicker) slices. Fry in 2 tablespoons of hot oil until brown. Allow any escaping water to evaporate and continue to fry. Keep warm on a plate.
2. Peel the shallots, dice and fry in the butter in the mushroom pan until glassy. Deglaze with white wine and boil until the liquid has almost evaporated.
Pour the Vegami mushroom stock through a sieve and add to the mushrooms. (The dried mushrooms can be discarded.) Thicken for 6-8 minutes.
Add the whipping cream and continue to thicken for 4-6 minutes and add salt.
Add the mushrooms to the pan.
3. Fry the pork schnitzels in a fresh pan on each side in 4 tablespoons of oil for 2-3 minutes. Deep fry the sage leaves in small portions for a few seconds in hot oil in a saucepan.
Drain on kitchen paper and add salt. Serve the schnitzels on preheated plates with the sauce. Sprinkle with sage leaves, and decorate with cranberries.
Serve with French fries or pasta.

Preparation time: 40 minutes