Mushroom gorgonzola bruschette with Kassler

Name: Mushroom gorgonzola bruschette with Kassler
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 4 slabs of brown bread; 2 Onions; 400 g Mushrooms; 4 released pork chops (approx. 150 g each); 2 TABLESPOONS Oil; 100 g Gorgonzola; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated tbsp. flour; 1/8 l White wine; 100 g Schmand; 1/2 bunch Parsley; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

4 slabs of brown bread
2 Onions
400 g Mushrooms
4 released pork chops (approx. 150 g each)
2 TABLESPOONS Oil
100 g Gorgonzola
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated tbsp. flour
1/8 l White wine
100 g Schmand
1/2 bunch Parsley
baking paper

Directions

1
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Line a baking tray with baking paper and spread the breads on it. Peel and finely dice the onions. Clean the mushrooms, wash if necessary and cut into slices.
2
Wash the meat and dab dry. Heat the oil in a large pan. Fry the meat for about 3 minutes on each side. Dice the gorgonzola.
3
Fry the onions and mushrooms in hot frying fat for 3-4 minutes until brown. Season with salt and pepper. Dust with flour and sauté briefly. Deglaze with wine
4
Stir in sour cream and gorgonzola. Season to taste with salt and pepper.
5
First spread Kasseler, then mushroom cream on the bread. Bake in the oven for about 5 minutes. In the meantime, wash parsley, shake dry, chop and sprinkle on top.