Medallions in mushroom cream sauce
Today there are medallions in a hearty, spicy mushroom cream sauce. Things can get a little heartier again towards winter, right? These medallions taste incredibly delicious and the #recipe is absolutely easy to follow. If you're looking for a dish that will leave an impression on your guests but don't want to spend hours in the kitchen, this is the perfect choice.
The #Landhaus team wishes you lots of fun and great conversations!
Preparation 10 minutes
Cooking time 20 minutes
INGREDIENTS
- 600 g pork fillet heads
- 300 g mushrooms
- 200 ml cream
- 500 g spaetzle
- 1/2 bunch of parsley
- Salt
- pepper
- 4 tablespoons oil for the pan
- 100-150 ml red wine to deglaze
INSTRUCTIONS
Cook the spaetzle in salted water according to the package instructions.
Cut the fillet heads into medallions of the same thickness. Heat the oil in a pan and fry the medallions on both sides to achieve a nice color. Salt and pepper, then deglaze with red wine and let it boil away.
Remove the medallions from the pan and set aside. Leave the stock in the pan.
Clean the mushrooms, quarter them and fry them for 4-5 minutes, turning occasionally, seasoning with salt and pepper and finally deglazing with the cream.
Put the medallions back in the pan and simmer over a low heat for about 5 minutes.
Drain the spaetzle and let it drain. Chop the parsley finely. Serve the medallions with the mushroom cream sauce and the spaetzle and garnish with the parsley.
