Loin-mushroom-pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spaetzle
- 300 g beans (frozen princess beans)
- 8 pork medallions
- Fat for frying
- salt
- pepper
- 400 g mushrooms (boletus mushrooms), ready to cook
- 100 g chanterelles, frozen
- 1 cup sour cream
- 3 onion (s)
- 100 g bacon, diced
- 2 tablespoon broth, porcini mushroom bouillon, alternatively meat broth
- 50 ml white wine
- 200 g cheese (Edam), rated
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle as usual, drain and set aside.
- Season the pork loin, fry in the frying fat and keep warm. Cook frozen beans. Clean and slice the mushrooms, cut the onions into rings. Cook the onions in the meat frying fat, add the bacon and mushrooms as well as frozen chanterelles. When the mushrooms have the desired bite, reduce the temperature and add sour cream. Season to taste with salt, pepper, porcini mushroom bouillon and white wine.
- Layer the spaetzle and beans in a pan or baking dish. Put loin on top. Pour the mushroom sauce over it and sprinkle with grated Edam cheese. Baked in the oven at 200 degrees until the cheese melts.
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