Pork fillet with mushroom stuffing, dumplings, mixed mushroom pan and some greens

Ingredients for 5 servings:

• 400 g spaetzle flour
• 4 eggs
• 200 ml water, approx.
• Salt
• 750 g pork fillet(s)
• 30 g porcini mushrooms, dried
• salt and pepper
• Thyme
• rosemary
• 400 g sugar snap peas
• 2 tbsp oil
• Garlic
• powdered sugar
• Salt
• Soy sauce
• 200 g porcini mushrooms
• 200 g chanterelles
• 2 onions
• 1 ½ cups of cream (300 g)
• 2 tbsp butter
• some flour
• salt and pepper
• some stock powder
• some parsley, freshly chopped

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 26.05.2020

Whisk the flour and eggs and gradually add enough water to form a dough that can be stretched. Bring the water to a gentle boil and rub the dough into the water using a spaetzle grater. Wait until the spaetzle float to the top and then, using a slotted spoon, transfer them to a bowl of cold water, then drain. Use the spaetzle immediately or refrigerate them. Brown the meat in a hot pan for 1 minute on each side. Puree the porcini mushrooms with the spices and 1 tablespoon of oil. Spread the stuffing on the pork fillet and place it in a roasting bag. Cook in the oven at 180°C for about 20 minutes, until it is still tender and pink. Wash and trim the snow peas. Fry briefly in 2 tablespoons of oil. Season with garlic, powdered sugar, salt, and a little soy sauce. For the mushroom pan, heat the butter, add the mushrooms and onions, and fry. Dust with a little flour and deglaze with the wine. Add the cream. Season and simmer for at least 45 minutes. Stir in the chopped parsley before serving. Alexandra prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 at Lake Constance – on Tuesday, May 26, 2020.