Mushroom pan

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into strips. Clean, wash and drain the mushrooms. Carve tomatoes crosswise, blanch with hot water, skin, quarter and seed them. Cut tomato quarters crosswise in half. Clean and wash the carrots and spring onions. Cut carrots into thin slices. Cut spring onions into 1 cm pieces

2. 2

   Heat clarified butter in a frying pan. Brown the meat in it, take it out and season with salt and pepper. Fry the mushrooms in hot fat until golden brown. Add the vegetables - except the tomatoes - and braise briefly. Season with salt and pepper and deglaze with cream. Let it boil down for 8-10 minutes. Then add meat and tomatoes and heat up

3. 3

   Finely crush juniper berries in a mortar. Season cream sauce with salt, pepper, juniper berries and sherry. Wash parsley, dab dry and cut into fine strips. Sprinkle over the mushrooms. Serve with rice and a cool beer as a drink