John Myers
Mushroom Cream Medallions with Spaetzle
The perfect mushroom cream medallions with spaetzle recipe with a picture and simple step-by-step instructions.
- 400 g Pork tenderloin
- 250 g Mushrooms
- 1 tbsp Oil
- Salt and pepper
- 200 ml Whipped cream 12% fat
- 250 g Spaetzle (cooling shelf)
- 0,5 bunch Parsley
- Cut the fillet into 6 medallions of equal thickness. Clean the mushrooms, halve or quarter depending on the size. Heat the oil in a pan and fry the medallions on both sides for about 2 minutes, season with salt and pepper. Remove from the pan and set aside.
- Put the mushrooms in the pan and fry them for 2-3 minutes, turning them occasionally, pour on the cream and add the fillets again. Let simmer over a mild heat for about 5 minutes, season with salt and pepper.
- Cook the spaetzle according to the instructions on the packet in boiling salted water, drain and drain. Finely chop the parsley and add to the mushroom sauce. Serve with the spaetzle.
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