Gourmet toast

Ingredients for 6 servings:

• 500 g mushrooms
• e.g. butter
• 1 jar white wine
• 2 onions
• n. B. Speck
• 1 tbsp flour, for sautéing
• 100 ml sweet cream
• 6 sprigs parsley, chopped
• 3 tbsp breadcrumbs, for binding the mixture and sprinkling
• 400 g cheese, grated, half for the mixture, half for sprinkling
• 1 ½ pork fillet(s)
• salt and pepper
• Paprika powder
• Olive oil, for frying
• 12 slices of toast
• some port wine, alternatively cognac or Madeira, optional
• possibly cornstarch or flour to bind

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Toast with pork fillet, gratinated, 2 pieces per portion

Clean 500g of mushrooms. Melt a little butter in a saucepan, deglaze with 1 glass of white wine, and bring to a boil. Add the mushrooms and simmer for 15 minutes. Melt a little butter in a second saucepan, fry the onions and bacon (amount as desired) and sweat them with 1 tablespoon of flour. Add the mushroom stock to the pan. Slice the mushrooms and add them to the pan. Add the sweet cream and chopped parsley. Season with salt and pepper. Let the mixture cool and mix with about 2 tablespoons of breadcrumbs and grated cheese. If the mixture is still too runny after cooling and before adding the breadcrumbs and cheese, reheat it and thicken again with 1 teaspoon of dissolved cornstarch or flour. If you don’t like mushrooms, you can omit or substitute them. Preheat the oven to 100°C. Trim 1 1/2 pork fillets, cut into slices, and pound flat with the heel of your hand (this doesn’t damage the meat fibers). Season both sides with salt, pepper, and paprika and fry briefly in a pan with a little olive oil until medium-rare. Keep the meat warm and toast the slices of bread. Place the slices of bread on a baking tray lined with baking paper and lightly brush with butter. Remove the meat from the oven, increase the oven temperature to 200°C, and place the fillets on the bread. Pour any cooking juices into the mushroom mixture on the plate and stir in. Pour the mixture over the fillets and sprinkle with grated cheese. Breadcrumbs sprinkled over the grated cheese create an attractive finish after baking. Place the baking tray with the toast in the oven and bake until the cheese turns a light golden brown. If desired, deglaze the pan’s stock with Madeira, port, or cognac and drizzle it over the toast before serving. Serve with a mixed salad. Tip: Instead of pork fillet, you can also roast pork loin steaks as a “cheap” alternative to the fillet. This mixture is also great to prepare the day before (e.g., for family celebrations).