Roros mushroom schnitzel with dried porcini mushrooms and a hint of garlic

Ingredients for 2 servings:

• 2 turkey schnitzels or pork schnitzels
• 250 g sour cream
• 1 large onion(s)
• 1 clove(s) garlic
• 1 tbsp parsley, chopped – frozen product
• 300 g mushrooms, sliced, frozen, possibly more
• 2 tbsp porcini mushrooms, dried
• some broth, granulated, if necessary
• some flour, for dusting meat
• some salt
• some black pepper, freshly ground
• some oil for frying the meat
• some clarified butter, for frying the mushrooms
• 1 pinch(s) of sugar
• some sweet paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak dried mushrooms in 1/2 cup boiling water until tender (about 10 minutes). Then finely chop the mushrooms. Reserve the liquid to add to the mushroom sauce. Peel the garlic and finely slice it, then mash it smooth with a flat knife and a little salt. Finely dice the onion and sauté it in hot clarified butter. Add the garlic and sauté briefly. Then add the frozen mushrooms and the soaked porcini mushrooms with the liquid and simmer everything in an uncovered pan for about 6-7 minutes. Clean, rinse, and pat dry the schnitzel. Season with salt, paprika, and pepper, and dust with flour. Fry the meat in hot oil in a pan on both sides. Then remove from the pan and keep warm. Season the mushrooms with salt, pepper, and granulated stock, if desired, and stir in the sour cream. Add the parsley. Pour the mushroom sauce into the meat frying pan and stir to loosen the pan juices. Add any remaining meat juices from the warmed schnitzels. Serve the schnitzels on plates and drizzle with the mushroom sauce. Serve with hash browns, rice, or pasta. Tip: The better the quality of the mushrooms, the better the sauce. This way, you won’t need to add any granulated stock.