Jägerschnitzel with Fresh Mushroom Mixture
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 large porcini mushrooms, dried
- 400 large mushrooms (Egerlinge), fresh
- 3 large mushrooms, fresh
- 3 thin shallot (s), finely chopped
- 4 schnitzel (your choice pork, veal or turkey)
- some salt and pepper
- 1 tablespoon wheat flour
- 20 g clarified butter
- 100 ml white wine, dry or vegetable broth
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Season the schnitzel with salt and pepper. Then heat the clarified butter in a stew pan and fry the schnitzel in it for about 2 minutes on each side. Take out and cover and keep warm.
- For the sauce, soak the porcini mushrooms in lukewarm water. Clean the Egerlinge, rub dry on kitchen paper and cut into fine slices. Then fry in the pan over high heat for about 3 minutes while stirring. Drain, squeeze and finely chop the soaked mushrooms. Then fry together with the shallots for about 1 minute and dust with wheat flour. Then add the white wine and deglaze with the crème fraiche. Cover and simmer over low heat for about 5 minutes. When the sauce is ready, put the schnitzel back in and let it steep for another 3 minutes.
- Arrange the schnitzel on plates with the mushroom sauce and serve.
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