Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 75 g pasta, e.. penne
- salt
- 150 g mushrooms
- 1 leek, small
- 1 pork schnitzel
- 1 tablespoon olive oil
- 1 teaspoon butter
- Black pepper from the mill
- 50 g whipped cream
- 1 tablespoon mustard, grainy
- 1 teaspoon sauce thickener, light
- Herbs, for garnish
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente.
- Halve the mushrooms depending on the size. Cut the leek into very fine rings. Dice the pork schnitzel. Heat the oil. Fry the meat until golden brown while turning, remove.
- Heat the butter in the pan. Fry the mushrooms in it, season with salt and pepper. Add the leek. Pour 150 ml of water and cream. Add the meat again and bring to the boil. Season to taste with salt, pepper and mustard. Scatter sauce thickener, bring to the boil briefly. Serve with the pasta. Garnish with fresh herbs.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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