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Schnitzel with porcini mushroom cream sauce

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Ingredients for 2 servings:

  • 20 g porcini mushrooms, dried
  • 125 ml water, boiling
  • 2 veal or pork schnitzels, approx. 1 cm thick
  • 2 shallots
  • 1 tsp clarified butter
  • 2 tbsp crème fraîche
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Served with green beans tossed in butter

Pour 1/8 liter of boiling water over the mushrooms and soak for about 2 hours. Pat the schnitzels dry with kitchen paper. Finely dice the shallots. Heat the clarified butter in a pan and fry the meat for two minutes on each side. Remove the meat from the pan and keep warm. Sauté the shallots in the frying fat until softened. Add the mushrooms and the soaking liquid. Let everything reduce slightly. Stir in the crème fraîche and season with salt and pepper. Return the meat to the pan and braise uncovered for a few minutes.

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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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