Pork Medallions in Mushrooms – Cream Sauce with Green Tagliatelle
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 small pork medallions
- 450 ml cream
- 350 g mushrooms
- salt and pepper
- Garlic powder
- 1 packet ribbon noodles (green tagliatelle)
- 1 medium onion (s)
- oil
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, add a little salt and cook the pasta until al dente.
- Clean the mushrooms and cut into approx. 0.5 cm thick slices. Then season the medallions on both sides with salt and pepper. Finely chop the onion and fry in a little oil, set aside. Fry the medallions. Whenever a load is ready, temporarily store the medallions on a plate.
- When all are fried, fry the mushrooms, but only for about 2-3 minutes. Then pour the cream on. Bring everything to a boil and season with salt, pepper and garlic powder, add the onions. Now bring to the boil again and, if necessary, thicken with a sauce thickener. Now add the medallions and the roasting juice that has leaked out, season again to taste, and only let the medallions warm up again in the sauce.
- Serve with the pasta.
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