Hunter`s Trunks with Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 900 g pork fillet (s)
- 6 onion (s)
- 1 glass chanterelles, (370 ml)
- 1 kg mushrooms
- 3 tablespoon oil
- salt and pepper
- 1 tablespoon flour
- 400 g whipped cream
- 200 ml vegetable stock
- 150 g crème fraîche
- Fat, for the shape
- 75 g cheese (Gouda)
- 0.5 ½ bunch parsley
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into 4-5 pieces each. Peel and roughly dice the onions. Drain the chanterelles, clean and slice the mushrooms.
- 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 mushrooms vigorously for about 10 minutes. Add onions and chanterelles and fry briefly, season. Dust the flour over it and sweat it. Stir in the cream and stock, bring everything to the boil. Stir in the crème fraîche.
- Put the meat and mushroom cream in a greased baking dish. Grate cheese and sprinkle over it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 30-35 minutes. Wash and finely chop the parsley. Sprinkle the crumbs with it before serving and dust with paprika.
- Side dishes: rice or potatoes - as you like
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