John Myers
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King Oyster Mushrooms with Pork Loin Medallions
The perfect king oyster mushrooms with pork loin medallions recipe with a picture and simple step-by-step instructions.
King oyster mushrooms
- 200 g King oyster mushrooms
- 25 g Butter
- 1 piece Onion red, medium
- 1 piece Sea salt from the mill
- 1 piece Black pepper from the mill
- 1 piece Tarragon leaves cut, dried
Medallions
- 300 g 4 St. Schweinerücken-Medaillons frisch
- 300 g Sweet paprika
- 300 g Seasoned salt for grill and pan
- 1 piece Egg whisked Gr. XL
- 3 tbsp Breadcrumbs
- 3 tbsp Oil – sun and olive
In addition:
- 6 piece Mini card buffer
Preparation of king oyster mushrooms
- Clean the king oyster mushrooms dry and cut into bite-sized pieces. Peel and dice the shallot. Heat the butter moderately in a suitable saucepan (with a lid) and fry the shallot cubes in it. Add the mushrooms and stir-fry. Carefully season with the spices. Simmer the mushrooms with the lid on for approx. 10 minutes over a low heat, stirring occasionally. Season again to taste.
Preparation of pork loin medallions
- Take the back of the pork out of the cooler in good time. Cut 4 medallions approx. 2 cm thick from the back, rinse, pat dry, parry or cut into the fat edge several times, plate carefully, season on both sides with sweet paprika and seasoning salt for grill & pan and bread in the whisked egg and breadcrumbs. Pour the oil into a strongly heated cast iron pan and fry the prepared medallions in the hot oil for 1 to 2 minutes on each side until golden brown. Then cook the medallions in a preheated oven at 75 ° C for approx. 15 minutes and leave to rest.
Preparation of mini-carton buffers
- As usual, fry 6 mini-sized pieces of potato pancakes until golden brown.
Serving
- Arrange the braised king oyster mushrooms with the medallions and the mini carton buffers decoratively on preheated dinner plates and enjoy.
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