Hunter's schnitzel with fresh mushroom mixture

Ingredients for 4 servings:

• 10 large porcini mushrooms, dried
• 400 large mushrooms (Agaric mushrooms), fresh
• 3 large mushrooms, fresh
• 3 thin shallots, finely chopped
• 4 schnitzels (your choice of pork, veal or turkey)
• some salt and pepper
• 1 tbsp wheat flour
• 20 g clarified butter
• 100 ml white wine, dry wine or vegetable stock
• 150 g crème fraîche

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the schnitzels with salt and pepper. Heat the clarified butter in a casserole dish and fry the schnitzels for about 2 minutes on each side. Remove and cover to keep warm. For the sauce, soak the porcini mushrooms in lukewarm water. Clean the chanterelles, dry them with kitchen paper, and cut them into thin slices. Then fry them in the pan over high heat for about 3 minutes, stirring occasionally. Drain the soaked mushrooms, squeeze out any excess liquid, and finely chop them. Fry them together with the shallots for about 1 minute, then dust with wheat flour. Add the white wine and deglaze with the crème fraîche. Reduce the heat to low and simmer for about 5 minutes. When the sauce is ready, add the schnitzels back in and let them simmer for about 3 more minutes. Arrange the schnitzels on plates with the mushroom sauce and serve.