Kasseler mushroom ragout

Name: Kasseler mushroom ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g detached pork chop; 500 g Mushrooms; 100 g Oyster mushrooms; 2 Spring onions; 2 Tomatoes; 1-2 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Rosemary; 2 TABLESPOONS herb cream fraiche

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g detached pork chop
500 g Mushrooms
100 g Oyster mushrooms
2 Spring onions
2 Tomatoes
1-2 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Rosemary
2 TABLESPOONS herb cream fraiche

Directions

1
Wash the cured pork, dab dry and cut into cubes. Clean and wash the mushrooms. Cut mushrooms into slices, oyster mushrooms possibly halve. Clean and wash spring onions and cut into thin rings. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes.
2
Heat oil. Fry the smoked pork loin for about 5 minutes while turning it and take it out. Fry the oyster mushrooms in the frying oil while turning for about 2 minutes and take them out. Add fat and heat up. Fry the mushrooms in it at high heat for about 10 minutes. Season with salt and pepper. Add the sausage. Deglaze with 3/4 litre water and let it boil for about 8 minutes. Add sauce thickener. Add oyster mushrooms, tomatoes and spring onions and bring to the boil again. Pluck the rosemary leaves from the stems and chop them coarsely, except for a little bit for garnishing.
3
Season with salt and pepper. Add the sausage. Deglaze with 3/4 litre water and let it boil for about 8 minutes. Add sauce thickener. Add oyster mushrooms, tomatoes and spring onions and bring to the boil again. Pluck the rosemary leaves from the stems and chop them coarsely, except for a little bit for garnishing. Season ragout with salt, pepper and rosemary. Refine with crème fraîche and garnish with rosemary