Colorful mushroom pan

For 4 people
  • 500 g Pork schnitzel in the piece
  • 500 g pink mushrooms
  • 200 g Chanterelles
  • 100 g Oyster mushrooms
  • 3 EL Oil
  • salt
  • black pepper
  • 2 apples
  • 1/2 Bund Thyme
  • 100 g Crème fraîche
  • 1-2 EL Cranberry - jam
30 minutes
light
1.
Wash the meat, pat dry and cut into strips. Wash the mushrooms. Clean the chanterelles and oyster mushrooms and rub them with kitchen paper. Heat a tablespoon of oil. Fry the meat all around for two to three minutes. Season with salt and pepper. Remove. Add the rest of the oil to the frying fat. Fry the mushrooms in portions while turning until golden brown. Season with salt and pepper. Wash and core the apples and cut into wedges. Add to the mushrooms and sauté briefly. Put the pork strips back into the pan and heat up. Season everything again to taste. Wash the thyme, pluck the leaves and fold into the mushrooms. Serve with a dollop of crème fraîche and cranberries
1 person approx.:
  • 330 kcal
  • 1380 kJ
  • 33 g protein
  • 18 g fat
  • 7 g carbohydrates

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