Gratinated roast wedges with shredded cream

Name: Gratinated roast wedges with shredded cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Roasting wedges (approx. 50 g each); 500 g Pork escalope; 150 g Mushrooms; 1 collar (approx. 175 g) Spring onions; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml dry white wine; 200 g Whipped cream; 2 TABLESPOONS Cornstarch; 80 g grated gouda cheese; 1 TEASPOON pink berries; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Roasting wedges (approx. 50 g each)
500 g Pork escalope
150 g Mushrooms
1 collar (approx. 175 g) Spring onions
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml dry white wine
200 g Whipped cream
2 TABLESPOONS Cornstarch
80 g grated gouda cheese
1 TEASPOON pink berries
7-10 Tbsp Parsley

Directions

1
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes until golden brown. In the meantime, wash pork cutlets, dab dry and cut into fine strips.
2
Wash and clean the mushrooms. Clean, wash and drain spring onions. Cut mushrooms into slices and spring onions into large pieces. Heat oil in a coated pan and fry pork all around.
3
Season with salt and pepper. Add mushrooms and spring onions, season with salt and pepper and steam briefly. Deglaze with white wine and cream. Bring the shredded meat to the boil. Stir starch with 3 tablespoons of cold water until smooth.
4
Tie up the shredded meat with it. Season with salt and pepper if necessary. Put the roast chunks in a casserole dish and place the shredded meat on top. Sprinkle with grated cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes.
5
Sprinkle with crushed pink berries and serve garnished with parsley.