Pork fillets with stuffed mushrooms and grilled zucchini

Name: Pork fillets with stuffed mushrooms and grilled zucchini
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 12 large white mushrooms (approx. 500 g; no stuffed mushrooms); 2 medium-sized onions; 7-10 Tbsp a good 1/2 bunch of flat parsley; 15 g Butter or margarine; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Cream and yoghurt spread; 3 Stem(s) fresh thyme; 2 (approx. 600 g) Pork fillets; 15 g clarified butter; 150-200 g Whipped cream; 4 discs (approx. 35 g) Bacon; 2 (approx. 500 g) Courgette; 2-3 TABLESPOONS Oil; 1 untreated lemon; 1-2 Garlic cloves; 7-10 Tbsp Marjoram

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

12 large white mushrooms (approx. 500 g; no stuffed mushrooms)
2 medium-sized onions
7-10 Tbsp a good 1/2 bunch of flat parsley
15 g Butter or margarine
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Cream and yoghurt spread
3 Stem(s) fresh thyme
2 (approx. 600 g) Pork fillets
15 g clarified butter
150-200 g Whipped cream
4 discs (approx. 35 g) Bacon
2 (approx. 500 g) Courgette
2-3 TABLESPOONS Oil
1 untreated lemon
1-2 Garlic cloves
7-10 Tbsp Marjoram

Directions

1
Clean the mushrooms, break the stems out of their heads and chop them. Peel and finely chop the onions. Wash parsley, shake dry and cut into fine strips. Heat the fat in a pan.
2
Steam chopped mushroom stems, half of the onions and dried herbs of Provence in it until everything begins to brown. Stir in 1 tablespoon of parsley and season with salt and pepper.
3
Add the brunch and melt it while stirring. Season mushroom heads with pepper and fill with the mushroom cream. Wash the thyme and pluck the leaves from the stems. Wash the pork fillets and dab dry.
4
Heat clarified butter in an ovenproof pan or roasting pan. Fry the fillets briefly all around. Finally add the remaining onions and thyme and fry briefly. Season the fillets with salt and pepper and deglaze with cream.
5
Place the stuffed mushrooms in the pan with the pork fillets. Put bacon on the fillets. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Meanwhile clean and wash the zucchini and cut them diagonally into long, thin slices.
6
Heat a grill or frying pan with a little oil and grill or fry the zucchini slices while turning them golden brown. Season with salt and pepper and keep warm. Wash the lemon, dab dry, peel in fine strips.
7
Peel and finely chop the garlic. Mix lemon, garlic and remaining parsley. Slice pork fillets and arrange on a plate with sauce, mushrooms and grilled zucchini.
8
Sprinkle with the parsley mixture (Gremolata) and garnish with fresh herbs. Delicious with baguette or roast potatoes.