Roasted porcini mushrooms with pork medallions

Name: Roasted porcini mushrooms with pork medallions
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 400 g Porcini mushrooms; 8 Pork medallions (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 3 TABLESPOONS Lemon juice; 50 g Parmesan cheese; 7-10 Tbsp Parsley and lemon wedges; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 bunch Parsley
400 g Porcini mushrooms
8 Pork medallions (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
3 TABLESPOONS Lemon juice
50 g Parmesan cheese
7-10 Tbsp Parsley and lemon wedges
7-10 Tbsp Aluminium foil

Directions

1
Pluck parsley leaves from the stalks, wash and chop finely. Clean the porcini mushrooms. For larger porcini remove the sponge. Clean porcini carefully with a brush or kitchen paper.
2
Possibly peel the stems thinly. Cut the mushrooms into slices. Season meat with salt and pepper. Heat 2 tablespoons of olive oil in a pan, fry the medallions for about 3 minutes on each side. Remove and wrap in aluminium foil.
3
Add 1-2 tablespoons of olive oil to the cooking fat and fry the porcini mushrooms until golden brown. Deglaze with lemon juice and remove. Slice the parmesan. Arrange porcini mushrooms and medallions on plates. Drizzle with the broth and sprinkle with parsley and parmesan.
4
Garnish with parsley and lemon wedges. Ciabatta bread tastes good with it.