Schnitzel Casserole with Mushroom – White Wine – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 schnitzel (ham), a 150 - 180g
- 500 g mushrooms, fresh brown
- 1 medium onion (s), (finely diced)
- 75 g ham, diced, lean raw
- 1 clove (s) garlic, (finely chopped)
- 150 ml white wine, drier (preferably acidic)
- 250 ml cream
- 100 ml milk
- 2 tablespoon sour cream
- 2 tablespoon clarified butter
- 0.5 ½ bunch parsley, (chopped)
- 2 sprigs thyme, fresher
- some sea salt
- some pepper, whiter, freshly ground
Print Recipe
Pin Recipe Instructions
- Fry the cleaned and halved mushrooms (quartered in the case of large mushrooms) in hot clarified butter, add thyme sprigs and diced onions and brown lightly. Season the mushrooms with salt and pepper, add the chopped garlic and the ham cubes, remove the thyme sprigs again, fry them briefly and deglaze with wine. Add chopped parsley, stir in sour cream, fill up with cream and milk and let it steep for another 5 minutes over low heat.
- Pepper the raw schnitzel lightly and place in a baking dish, spread the mushroom sauce over it and place in the oven preheated to 200 degrees for 25 minutes.
- Croquettes are ideal as a side dish. Of course, a crunchy salad is also great.
- Also go well with: spaetzle, bread dumplings and rice.
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