Medallions with Mushroom – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g porcini mushrooms, dried
- 250 ml water for soaking
- 1 kg potato (s), floury boiling
- Salt and pepper, black
- 250 g mushrooms
- 300 g fillet (s) pork, beef or venison
- 8 slices bacon
- 2 tablespoons oil
- 2 tablespoon brandy
- 150 g whipped cream
- 1 tablespoon sauce thickener, lighter
- 0.25 liter ¼ milk
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Soak the boletus in 1/4 l water for about 20 minutes. Peel, wash and dice the potatoes. Cover and cook in salted water for about 20 minutes.
- Clean and wash the mushrooms and cut into letters. Wash the meat and pat dry. Cut into about 8 medallions, wrap each with a slice of bacon and tie or pin. Drain the boletus, catching the water. Finely chop the mushrooms.
- Fry the medallions in 1 tablespoon of hot oil for 2-3 minutes on each side. Season and take out. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms in it for 5 minutes. Deglaze with brandy, mushroom water and cream. Bring to the boil, thicken with a sauce thickener and season to taste.
- Drain and mash the potatoes. Stir in milk and porcini mushrooms. Season to taste and put in a greased baking dish. Place the medallions on top and pour the sauce over them. Gratinate in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for 10 - 15 minutes.
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