Hunter Krüstchen with mushrooms

Name: Hunter Krüstchen with mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 Pork fillets (approx. 300 g each); 6 medium-sized onions; 1 glass (370 ml) Chanterelles; 1 kg Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Flour; 400 g Whipped cream; 200 ml Vegetable broth; 150 g Fresh cream; 7-10 Tbsp Grease; 75 g medieval Gouda; 1/2 bunch Parsley; 7-10 Tbsp Sweet peppers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

3 Pork fillets (approx. 300 g each)
6 medium-sized onions
1 glass (370 ml) Chanterelles
1 kg Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Flour
400 g Whipped cream
200 ml Vegetable broth
150 g Fresh cream
7-10 Tbsp Grease
75 g medieval Gouda
1/2 bunch Parsley
7-10 Tbsp Sweet peppers

Directions

1
Wash the fillets, dab dry. Cut into 2-3 pieces. Peel onions, dice coarsely. Drain chanterelles. Clean, wash and slice the mushrooms
2
Fry the meat in 1 tablespoon of hot oil all around for about 3 minutes. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry the mushrooms in it for about 10 minutes. Add onions and chanterelles, fry briefly and season. Sprinkle with flour and sauté. Stir in cream and stock and bring everything to the boil. Stir in crème fraiche
3
Pour the meat and mushroom cream into a greased ovenproof dish. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes until golden brown
4
Wash and finely chop the parsley. Sprinkle the parsley on the crumbs before serving. Dust with sweet paprika. Rice tastes good with it
5
Drink: dry white wine