Hunter's toast Hubertus style

Ingredients for 2 servings:

• 250 g pork fillet(s)
• 150 g mushrooms and/or chanterelles
• 3 small shallots
• 1 garlic clove(s)
• 1 shot of white wine
• 4 slices of Black Forest ham
• 2 large slices of white bread
• 150 ml cream
• some cheese, grated
• salt and pepper
• Paprika powder, hot
• e.g. parsley
• some oil
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Brush the mushrooms. Dice the garlic and shallots, and cut the meat into bite-sized pieces. Cut two thick slices of white bread. I like to slice them crosswise, which makes them larger, but you can also use regular toast. Preheat the oven to grill or 200°C (top/bottom heat). Add a little oil to a pan and heat until hot. Briefly sear the meat; it shouldn’t be cooked all the way through. Season with salt, pepper, and paprika and remove from the pan. In the same pan, first briefly sear the cleaned mushrooms, then add the shallots and cook briefly. Finally, press in the garlic and cook briefly. Return the meat to the pan. Deglaze with a splash of white wine and reduce the heat. Meanwhile, toast the white bread in the toaster. Now add the cream to the pan. While the cream sauce is simmering gently, spread a little butter on one side of the white bread and top each with two slices of Black Forest ham. Place both slices of bread on an oven rack lined with parchment paper. Spoon the meat and mushrooms from the pan onto the white bread. Sprinkle with grated cheese (I recommend Gouda). Place the rack on the top rack of the oven so the cheese can bake briefly. In my case, this takes about 5 minutes. Arrange the baked white bread on a plate. Serve with the remaining sauce and sprinkle with chopped parsley.