Mushroom Cream Medallions with Saffron and Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pork fillet (s)
- 250 g mushrooms
- 200 ml cream
- 250 g spaetzle
- 0.5 ½ bunch parsley
- 2 tablespoon olive oil
- 1 can saffron
- some paprika powder
- some salt and pepper
- some butter
Print Recipe
Pin Recipe Instructions
- Wash the fillet, pat dry and cut into 4 medallions of approximately the same size. Clean the mushrooms and cut into thick slices. Wash the parsley, spin dry and chop finely.
- Heat the olive oil in the pan and fry the medallions on both sides for about 2 minutes. Then season with salt and pepper, remove from the pan and keep warm.
- Put the mushrooms in the pan and fry for about 3 minutes, turning occasionally. Then salt and pepper, deglaze with the cream and put the medallions back in the pan. Stir in the paprika powder and simmer everything together over a low heat for about 5 minutes.
- Cook the spaetzle in salted water according to the instructions on the packet. Then drain, drain well and stir the butter and saffron into the spaetzle.
- Arrange the spaetzle on plates, arrange the medallions on top, pour the mushroom sauce over it and sprinkle with the parsley. Serve everything hot immediately.
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