Turbo shredded with mangetout

Name: Turbo shredded with mangetout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Mushrooms; 600 g Pork escalope; 4 TABLESPOONS Oil; 200 g Basmati rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red onions; 400 g Sweet peas; 200 ml dry white wine; 200 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

You think 25 minutes is not enough for a full, delicious lunch with meat, vegetables and side dishes? With this we prove the delicious opposite!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Mushrooms
600 g Pork escalope
4 TABLESPOONS Oil
200 g Basmati rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red onions
400 g Sweet peas
200 ml dry white wine
200 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Clean the mushrooms, possibly wash them, cut them in half. Dab meat dry and cut into strips. Heat oil in a pan. Fry the meat for about 5 minutes. Cook the rice in 400 ml boiling salted water according to the instructions on the packet. Peel and chop the onions. Wash the mangetouts.
2
Season the meat with salt and pepper and take it out. Fry mushrooms and onions in the frying fat for about 5 minutes. Deglaze with wine and cream, bring to the boil. Add meat and sugar snap peas, boil everything down for about 3 minutes. Season to taste with salt and pepper. Serve the shredded meat and rice.