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Mushroom Fillet Pan

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Mushroom Fillet Pan

The perfect mushroom fillet pan recipe with a picture and simple step-by-step instructions.

  • 850 gr Pork tenderloin
  • 500 gr Fresh mushrooms
  • 2 st Fresh onion
  • 1 st Clove of garlic
  • 100 gr Ham
  • 250 ml. Meatsoup
  • 200 gr Creme fraiche Cheese
  • 200 ml. Cream
  • 1 Tablespoon Tomato paste
  • 1 tl Mustard
  • 2 Tablespoon Oil
  • 1 Tablespoon Butter
  • 1 pinch Salt + pepper
  1. Salt + pepper the pork fillet, fry in oil + butter for 10 minutes. Place on a plate in the fat, fry the diced onion, diced garlic, chopped ham and sliced ​​mushrooms. Deglaze with the broth, add creme fraiche and cream.
  2. Stir in salt, pepper, tomato paste + mustard. Thicken a little if necessary. Cut the meat into slices and add to the sauce, heat. With pasta and broccoli.
Dinner
European
mushroom fillet pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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