John Myers
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Hunter Pan: Hunter Schnitzel in Mushroom Sauce
The perfect hunter pan: hunter schnitzel in mushroom sauce recipe with a picture and simple step-by-step instructions.
For the mushroom stock
- 500 g Mushrooms
- 1 Pc. Fresh onion
- 1 Pc. Clove of garlic
- 1 Pc. Red peppers
- 150 g Diced Bacon
- 8 tbsp Creme fraiche Cheese
- Parsley crispy fresh
- Pepper
- Celery salt
- Rapeseed oil
- Dried mushrooms
- 1,5 dl Water
“Gerichte-Geschichte”
- A traditional Austrian dish, especially in autumn and winter. The dish becomes more colorful with parsley and paprika. Rice is recommended as a side dish.
preparation
- Clean and beat the schnitzel, cut the cleaned mushrooms into slices, and dice the vegetables and bacon. For the mushroom stock, put a small handful of dried mushrooms in 1.5 DL water.
preparation
- Fry the schnitzel on both sides in a hot pan in rapeseed oil, season with salt and pepper, remove from the pan and set aside.
- Now leave out the bacon in the gravy and lightly roast the onion and paprika in it. Gradually add the mushrooms, fry everything together. Press in the garlic.
- Deglaze with the mushroom stock, put the schnitzel back in the pan and let everything simmer for about 15 minutes on a low heat.
- Skim off a small part of the stock and let it cool. Stir in the sour cream or creme fraiche, alternatively the cream. Pour the whole thing back into the pan slowly, stirring constantly.
- Simmer for 10-15 minutes and reduce. Finally, add salt and pepper and stir in the chopped parsley.
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