John Myers
Pepper Strips with Mushrooms and Pasta
The perfect pepper strips with mushrooms and pasta recipe with a picture and simple step-by-step instructions.
- 500 ml Red wine sauce, see my KB https://www./rezept/530889/Rotweinsau
- 350 g Pork neck
- 4 Garlic cloves, finely grated
- 1 tbsp Tellicherry pepper, freshly pushed
- 300 g Mushrooms
- Oil
- Black pepper from the mill
- Salt
- Flat parsley
- I still had a good half a liter of my red wine sauce and didn’t want to freeze it because there is no space at the moment. So this time it was sausage a little different. Here is the link again: red wine sauce
- Cut the pork neck into strips and place in a bowl. Add the freshly crushed pepper, a little salt (not too much, as the sauce is already salted), 2 grated garlic cloves and about 2 tablespoons of oil, mix everything well and leave to stand in the refrigerator for about 2 hours. Quarter or halve the mushrooms depending on the size.
- Let a pan get hot and heat the red wine sauce on another plate – do not boil. Sear the meat in a hot pan (you don’t need to add any more oil, as the meat is already marinated in the oil). When it is well seared, add everything to the red wine sauce along with the gravy.
- Then let the pan get really hot again – this time with a little oil. It is very important that the pan gets nice and hot so that the Champis get really nice roasted aromas. If the pan is not hot enough, the champis will start to boil and the consistency will not be nice at all. Then fry the mushrooms all around really nice and hot and let the color draw really nice. In the last minute add the remaining 2 grated garlic cloves and season a little with salt and pepper.
- Then also add the mushrooms to the red wine sauce, stir everything well, let it steep for a few minutes and then season to taste again. In the meantime, cook pasta al dente to your taste and serve the pasta with the shredded meat and sprinkle with fresh chopped parsley.
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