Hunter – Crumbs with Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 pork fillet (s), about 00g
- 6 medium onion (s)
- 1 can chanterelles, (370 ml)
- 1 kg mushrooms
- 3 tablespoon oil
- 1 tablespoon flour
- 400 g whipped cream
- 200 g crème fraîche
- Fat, for the shape
- 75 g cheese (Gouda), medium-aed
- 0.5 ½ bunch parsley
- Paprika powder, noble sweet
- Salt and pepper, white
Print Recipe
Pin Recipe Instructions
- Wash meat, pat dry. Cut into 2-3 pieces each. Peel and roughly dice the onions. Drain the chanterelles. Clean and wash champions, cut leaves.
- Heat 1 tablespoon of oil. Fry the meat vigorously all around for about 3 minutes. Season with salt and pepper, remove. Heat 2 tablespoons of oil in the frying fat. Fry the champions vigorously for about 10 minutes. Add onions and chanterelles, fry briefly and season. Sprinkle flour over it, sweat. Stir in the cream and broth and bring everything to the boil. Stir in the creme fraiche.
- Put the meat and mushroom cream in a greased ovenproof dish. Grate cheese and sprinkle over it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30-35 minutes. Wash and finely chop the parsley. Dust the crusts with it before serving. Dust with paprika.
- Rice and cool white wine go well with this.
- Tips. The crumbs are also ideal for Christmas Eve, because you can fill them in the mold and put them in the oven if it suits you. Instead of pork fillet, Kassler steak, chicken or hare fillet also taste good. Some dried porcini mushrooms give the sauce an even more intense mushroom aroma.
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