Cutlets in mushroom sauce can only improve your mood while eating them, very tasty and juicy recipe is great! Rich in herbal spices that give an incredible and pleasant taste! I warmly recommend you make them. You can use any mushrooms or the ones you like the most, I used mushrooms Porcine. The meat gets the taste of all the herbs and the meat is wonderful and soft. Follow recipe.
Ingredients: simple, total time: 70 min. 4 servings.
4 piece big pork chops/ or your choice/ 800 g
300 g mushrooms/ or porcine/ chopped or cut into leaves
1 shallot/ or 1/2 medium onion, finely chopped
2 cloves of garlic/ minced
1 teaspoon turmeric
1/2 teaspoon dry spice mint
2 Tablespoon celery leaves/ finely chopped
100 ml white wine
1 teaspoon dry parsley
1 teaspoon dried thyme for meat
salt and pepper to taste
120-150 ml water/ or broth
150 ml cooking cream
4 Tbsp vegetable oil
3 -4 Tablespoon flour for meat
dry spice Vegeta to taste/ for meat
Preparation:
First, prepare all the ingredients as described above.
Separate the meat from the bones (the bones will come in handy for some soup).
Season the meat to taste (salt pepper, dry vegetable seasoning, thyme).
Beat the steaks well on both side.
Roll them in flour and put them on hot oil.
Frying depends on the size of the piece of meat. In this case, I have much larger pieces, so I stretched each side for about 10 minutes. Fry briefly from one side to the other until it gets nice, brownish patterns. Fry on low to moderate heat.
Remove the meat on the plate.
In the same pan add butter and finely chopped shallot, when it becomes glassy and brownish add the coarsely chopped porcine, minced garlic, mint, then stir well.
When the mushrooms release the juices, add the turmeric, parsley, celery leaves, salt, and pepper to taste. Let it simmer about 5-7 minutes.
When the liquid has evaporated add white wine and stir well, Cook until the alcohol evaporates (about 2 minutes).
Return the meat to the mushrooms, then add a water or broth, so that it completely covers the meat.
When it boils, reduce to a low heat, let it simmer for up to 10-15 minutes, until thickness covered with occasionally stirring.
Add a cooking cream, stir and cook another 5 minutes. Turn off heat.
Serve warm dish with boiled young potatoes, rice, spinach., fried zucchini, broccoli. Buon appetito!
NOTE:
Usually, porcini mushrooms are cooked less than champignons. When working with champignons, cook them for about 10 minutes longer, with control and occasional stirring, and add 3 chopped cloves of garlic to the champignons.
If you use broth instead of water, then don't add Vegeta to the meat.
You can add Philadelphia cheese cream to this sauce, mixed with little water instead of cooking cream, if you want.
Keep the rest of the food in the refrigerator for up to 2-3 days.
#food #maindish #cutlet #mushroom #sauce #steaks #delicious #simple #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments