Summary

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

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Instructions

1. Bring the water to the boil, add a little salt and cook the pasta until al dente.
2. 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.
3. 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.
4. Serve with the pasta.