Best Mushroom Pan with Pork
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg mushrooms, fresh
- 750 g pork, (schnitzel)
- 2 small onions
- 1 spring onion (s)
- 1 clove garlic
- 2 tomato (s), dried
- 1 handful parsley, fresh
- 1 tablespoon lemon juice
- 3 tablespoon Worcestershire sauce
- 1 bottle Cremefine
- salt
- pepper
- Paprika powder, noble sweet
- oil
Print Recipe
Pin Recipe Instructions
- Preparation:
- Separate the schnitzel from the fat rim and cut into small strips or cubes.
- Wash and slice the mushrooms.
- Cut the onion and spring onion into small cubes or rings.
- Also cut the garlic and the sun-dried tomatoes into small cubes.
- Cook:
- Fry the meat in a large pan with a little oil. Season with salt, pepper and paprika. As soon as the water has boiled away and the meat has taken on the first color, add the onions + spring onions and the garlic to the pan. Mix in the tomatoes as well. Mix in 1 tablespoon Worcestershire sauce. Let it simmer for a few minutes, stirring constantly. Then put the mushrooms in the pan. Season again with pepper, salt and paprika and mix in another tablespoon of Worcestershire sauce. Let it simmer for about 10 minutes. Refine with 1 tablespoon lemon juice. The mushrooms should now be half their size. Now add the Cremefine and the last tablespoon of Worcester sauce and season again and season to taste. If the brew is a bit too runny, you can thicken it with a little flour. Finally, mix in the parsley and let it steep on a low flame.
- Serve best with fresh baguette or pasta.
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