John Myers
Ingredients for 4 servings:
- 10 g porcini mushrooms, dried
- 100 g onion(s)
- 1 small can of chanterelles
- 400 g mushrooms, fresh
- 600 g pork schnitzel
- 4 tbsp oil
- salt and pepper
- 100 g whipped cream
- 1 tsp vegetable broth, instant
- 2 tbsp sauce thickener, light
- 200 g Spätzle from the refrigerated section
- some parsley
- some thyme
- 250 ml water, boiling
- Water (salt water)
- 1 pinch(s) of sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Blanch the porcini mushrooms in 1/4 liter of boiling water. Peel and finely dice the onions. Drain the chanterelles. Trim the mushrooms, wash if necessary, and slice them. Wash the meat and pat dry. Drain the porcini mushrooms in a sieve, let them drain, and reserving the mushroom water. Heat 2 tablespoons of oil in a pan. Fry the mushrooms until golden brown, turning occasionally. Add the chanterelles, onions, and porcini mushrooms and fry. Season with salt, pepper, and sugar. Deglaze with 1/4 liter of mushroom water and cream, stir in the stock, and bring to a boil. Stir in the sauce thickener and bring to a boil. Season with salt and pepper to taste. Add the spaetzle to plenty of boiling salted water and let it simmer for 2-3 minutes. Heat 2 tablespoons of oil in a second pan and fry the meat for 3-4 minutes on each side. Wash, pick, and finely chop the parsley. Drain the spaetzle. Serve the schnitzel with the mushroom sauce and spaetzle. Garnish the hunter’s schnitzel with thyme. Sprinkle the spaetzle with parsley.
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