Summary

Ingredients

• 600 g pork or turkey schnitzel
• 500 g mushrooms, fresh
• 20 g porcini mushrooms, dried
• 2 medium onion (s)
• 300 g sweet cream
• 1 tablespoon flour
• 300 ml water
• salt and pepper
• 1 teaspoon paprika powder, noble sweet
• 2 tablespoon sherry, medium dry
• Sauce thickener, dark

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Instructions

1. Pour 300 ml of hot water over the porcini mushrooms and soak for a good 30 minutes. Then drain the water, but collect it and cut the mushrooms into small pieces.
2. Cut the schnitzel into fine strips, season with salt, pepper and dust with flour. Heat some oil in a pan and fry the meat in portions, set aside.
3. Cut the mushrooms into leaves and dice the onions. Heat some oil in the pan again and fry the mushrooms, porcini mushrooms and onions. Season with salt, pepper and paprika. Pour the mushroom water through a coffee filter and deglaze the mushrooms with it, add sherry (I use 2-3 tablespoons) and let it boil down a little. Pour in the cream and reduce it again. Heat the schnitzel in the sauce. Season to taste again with pepper and salt. If the sauce is too thin, add a little sauce thickener.
4. Ribbon noodles or rice and a green salad go well with this.