Summary

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

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Instructions

1. Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente.
2. 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.
3. 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.