Pork pancakes with mushroom cream

Name: Pork pancakes with mushroom cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 Pork fillets (approx. 375 g each); 6 Onions; 1 glass Chanterelles (370 m); 1 kg Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1-2 str. tbsp. flour; 400 g Whipped cream; 200 ml Vegetable broth (instant); 150 g Fresh cream; 75 g grated medieval Gouda cheese; 300 g Long grain rice; 1/2 bunch Parsley; 7-10 Tbsp Parsley and sweet paprika

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

3 Pork fillets (approx. 375 g each)
6 Onions
1 glass Chanterelles (370 m)
1 kg Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1-2 str. tbsp. flour
400 g Whipped cream
200 ml Vegetable broth (instant)
150 g Fresh cream
75 g grated medieval Gouda cheese
300 g Long grain rice
1/2 bunch Parsley
7-10 Tbsp Parsley and sweet paprika

Directions

1
Wash pork fillets, dab dry and cut into three pieces each. Peel onions and chop them roughly. Drain chanterelles well. Clean, clean and slice the mushrooms.
2
Heat the oil in a large frying pan. Fry the meat for about 3 minutes while turning. Remove from the pan, season with salt and pepper and set aside. Add the mushrooms to the frying fat, fry while turning, remove.
3
Steam onions in the frying fat until transparent. Add mushrooms, mix and season with salt and pepper. Dust with flour, sweat on and deglaze with cream and stock. Bring to the boil and stir in crème fraîche.
4
Put the meat and mushroom cream in an ovenproof dish and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. In the meantime prepare rice in salted water according to the instructions on the packet.
5
Wash parsley, dab dry and chop finely. Serve the pork pancakes sprinkled with parsley and garnished with parsley leaves. Add rice sprinkled with paprika as desired.