Medallions in mushroom cream sauce
Today we're serving medallions in a hearty, spicy mushroom cream sauce. It's time for something a little more hearty for winter, isn't it? These medallions taste incredibly delicious and the #recipe is absolutely easy to make. If you're looking for a dish that will impress your guests but don't want to spend hours in the kitchen, this is perfect for you.
Have fun and great conversations!country house team!
Preparation 10 minutes
Cooking time 20 minutes
INGREDIENTS
- 600 g pork fillet heads
- 300 g mushrooms
- 200 ml cream
- 500 g spaetzle
- 1/2 bunch parsley
- salt
- pepper
- 4 tbsp oil for the pan
- 100-150 ml red wine to deglaze
INSTRUCTIONS
Cook the spaetzle in salted water according to the packet instructions.
Cut the fillet heads into medallions of the same thickness. Heat the oil in a pan and sear the medallions on both sides to achieve a nice color. Season with salt and pepper, then deglaze with red wine and allow to reduce.
Remove the medallions from the pan and set aside. Leave the stock in the pan.
Clean the mushrooms, cut into quarters and sauté for 4-5 minutes, turning occasionally, season with salt and pepper and deglaze with the cream at the end.
Return the medallions to the pan and simmer over a low heat for approx. 5 minutes.
Drain the spaetzle and leave to drain. Finely chop the parsley. Serve the medallions with the mushroom cream sauce and the spaetzle and garnish with the parsley.
