Coloured mushroom pan

Name: Coloured mushroom pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Pork escalope in one piece; 500 g pink mushrooms; 200 g Chanterelles; 100 g Oyster mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Apples; 1/2 bunch Thyme; 100 g Fresh cream; 1-2 TABLESPOONS Cranberry Jam

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Pork escalope in one piece
500 g pink mushrooms
200 g Chanterelles
100 g Oyster mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Apples
1/2 bunch Thyme
100 g Fresh cream
1-2 TABLESPOONS Cranberry Jam

Directions

1
Wash the meat, dab dry and cut into strips. Wash the mushrooms. Clean chanterelles and oyster mushrooms and rub with kitchen paper. Heat a tablespoon of oil. Fry the meat all around for two to three minutes.
2
Season with salt and pepper. Take it out. Add the rest of the oil to the frying fat. Fry the mushrooms in portions, turning them golden brown. Season with salt and pepper. Wash apples, remove seeds and cut into slices. Add to the mushrooms and sauté briefly. Put the pork slices back into the pan and heat them up. Flavour everything again.
3
Wash apples, remove seeds and cut into slices. Add to the mushrooms and sauté briefly. Put the pork slices back into the pan and heat them up. Flavour everything again. Wash the thyme, remove the leaves and fold into the mushrooms. Serve with a dash of crème fraîche and cranberries