Wild boar cutlet with mushrooms

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Wild boar meat is a truffle. I like to prepare it, especially if it comes from a young animal. You realize how the knife enters the meat when you cut it. This time, I benefited from a beautiful piece of bone chop. I used Zaatar for seasoning, brought from a trip to Israel.


  • Fresh thyme would make a great substitute for parsley.
  • Sprinkle some greens, such as spinach or those at the end.

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Chops in cream sauce with mushrooms & # 8211 Ingredients

  • 4 pork chops cut into slices of about 2 cm
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4-5 sliced ​​garlic cloves
  • 1 tablespoon food starch
  • 300 ml meat or vegetable soup
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic granules
  • 300 g washed and chopped brown mushrooms
  • 400 ml Dorna cooking cream
  • finely chopped green parsley
  • salt, pepper to taste

Chops in cream sauce with mushrooms & # 8211

Season the chops with salt and pepper. Heat the oil together with the butter. Fry the chops on
each part for 3-4 minutes. Set aside and keep warm.

In the remaining fat, fry the garlic until nicely browned and add the chopped mushrooms. Season with salt and pepper and leave to harden for 5-6 minutes.

To the hardened mushrooms add the starch, the soup, the lemon juice, the cooking cream and the garlic granules.
Boil for 1-2 minutes, add the fried chops and let it boil for 2-3 minutes. Add the sauce with salt and pepper to taste and remove from the heat.

At the end, sprinkle with finely chopped green parsley. Serve with boiled rice or mashed potatoes.

  • Chop rolls filled with bacon and cheese
  • Oven seasoned chop

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Schnitzel with Cream Sauce and Mushrooms & # 8211 recipe by Rahmschnitzel

Schnitzel with cream sauce and mushrooms & # 8211 recipe by Rahmschnitzel. Pork chops or pork legs fried in a pan and served with creamy cream sauce. Pork cutlet or stew with or without mushrooms. How to make Rahmschnitzel with flour dumplings (Nockerli, nokedli) or Spätzle. Sauce recipes. Stew recipes. Chop recipes. Mushroom recipes.

This schnitzel with cream and mushroom sauce or Rahmschnitzel (in German Rahm = Schnitzel cream = slice of meat) is a great classic of German cuisine and consists of slices of meat (usually pork) fried in a pan and a creamy sauce of sour cream. Generally, this sauce also contains mushrooms. A kind of pork stew with mushrooms and cream.

The slices of meat are called Schnitzel (from Schnitt = cut), so schnitzel does not necessarily mean something breaded. We also mention here the Viennese schnitzel so well known to everyone. You can find the recipe for real Viennese schnitzel or Wiener Schnitzel in veal with a red crust and crispy breadcrumbs here.

This dish of meat slices with sauce is also called escalope or scaloppine. See here how I made a chicken cutlet & # 8211 recipe.

From the quantities below it results approx. 3 servings of schnitzel with cream sauce and mushrooms or Rahmschnitzel. We calculate about 2 slices of meat per person.

Baked pork chops, couscous and mushrooms with a little leurd

At this time of year, pork and mushrooms are about the same price. I found boneless pork chop, shaped, at 18 lei / kg (you might find it even cheaper) and fresh mushroom mushrooms, at 12 lei / kg (but in other areas you can give even more on them). In order not to be upset, I took some and others, then I combined them as I knew how.

What do you need?

  • 3 slices of pork chop 1.5 cm thick (one per person is counted)
  • 1 - 2 teaspoons of Jerk Spice
  • 3-4 teaspoons of Worcestershire sauce
  • 5 - 6 sage leaves
  • 6 uncleaned garlic cloves, lightly crushed with the side of the knife
  • 75 g butter with 82% fat (half of which for greased tray)
  • 100 - 150 mL dry, quality red wine
  • Freshly ground mixed pepper - to taste (or maybe even missing).

How do you proceed?

  • Preheat the oven to 190 - 200 ˚C
  • With half the amount of butter, grease a tray that will fit all the pieces of meat, without embarrassing each other (so as not to bother, put the piece of butter in the pan, put the tray in the hot oven, leave it for 1 minute, then remove it and move the tray in such a way that the melted butter covers its bottom evenly)
  • Season the chop pieces with a little pepper, then rub them with the mixture of Jerk Spice and sage and grease them with Worcestershire sauce
  • Put the pieces of meat in the pan, place two cloves of garlic and a piece of the remaining butter on top, then pour the red wine into the pan.
  • Cover the tray with a pre-moistened and then squeezed baking sheet
  • Put the tray in the oven for 40 minutes, then turn the meat, possibly fill the liquid in the tray with a little water, cover the tray again with wet and squeezed baking sheet and put it back in the oven for another 25-30 minutes
  • Remove the baking sheet and leave the uncovered steak in the oven for another 10 to 15 minutes
  • Squeeze the garlic from the peel on the chop slices - at this point the meat is good to put on the table.

The couscous garnish is prepared extraordinarily simple:

  • Put the couscous in a bowl, pour boiling water over it, then cover the bowl
  • After 5 minutes, during which time the couscous absorbs the water, loosen it with a fork so that it becomes fluffy. After you put it in the serving plates, you can pour over it a few tablespoons of the sauce left in the tray in which you prepared the steak. You will not regret it.

About wine, what can I tell you? The custom says that you drink the same variety of wine that you used to prepare the steak. I respected her. What I wish you too.

Have fun and see you healthy again!

Holiday Recipes: Chops stuffed with mushrooms

We recommend a wonderful recipe: Chops stuffed with mushrooms.


for 4 servings: 4 thicker chops, with bone, 300 g Champignion mushrooms, a red pepper, a red onion, 100 ml olive oil, salt, a bunch of green dill, an egg, pepper, a tablespoon of dehydrated vegetable mixture without salt, aromatic herbs of Provence, 100 ml of stem wine, 10 black peppercorns, 3-4 bay leaves

Method of preparation

1. Wash and wipe the chops then cut with a sharp knife, on the meaty edge, so as to make a wallet without stinging the meat. It grows to the bone, but without cutting the edge of the chop. It is sautéed both outside and inside, it is seasoned.

2. Wash and clean the vegetables then heat a drop of oil and heat over high heat, red onion cut into julienne, and thinly sliced ​​pepper. After a few seconds add the thinly sliced ​​mushrooms, season with salt and pepper, season with herbs and sprinkle a little dehydrated vegetables. Leave it on the fire for a while then pull the pan and sprinkle with finely chopped green dill. Let it cool then add the beaten egg. This filling fills each pocket of the chops and then the cut part is caught 2 bamboo toothpicks.

3. Place in the tray, with the bones down and the mouth caught with toothpicks, up, grease with oil and sprinkle over salted dehydrated vegetables. Pour the wine with 2 glasses of cold water, a pinch of salt, peppercorns, bay leaves. Cover the tray with aluminum foil and bake for 30 minutes. Cover with foil and leave for another 40-50 minutes, at the right heat, wetting the chops from time to time with the juice from the tray. Leave until nicely browned. Serve hot with a garnish of potatoes or mushrooms and sauteed carrots.



120 g mushrooms

1/2 teaspoon peppercorns

Marinated wild boar meat for 48 hours (we find marinated meat in greens in stores) cut it into cubes or strips. Sprinkle a tablespoon of flour and try to cover all the meat with it.

Heat over low heat, in hot oil, the chives, thinly sliced ​​carrots and finely chopped ham.

After they have hardened, take them out of the pan and put the meat to harden over low heat. We extinguish with red wine.

Add onion, carrots and ham over the meat and leave on the fire for about 5 minutes.

In another pan, heat the leeks.

Add leeks, celery stalks, soup, salt, pepper, thyme, bay leaf, peppercorns, tomato juice mixed with a tablespoon of flour, sugar and vinegar.

We move the stew in a heat-resistant dish with a lid, then we put it in the oven for one hour at 120 ° C and 90 minutes at 160 ° C.

From time to time we mix in the bowl, checking if there is a risk of it sticking and if we have enough liquid.

1 teaspoon chopped rosemary

1 teaspoon chopped oregano

If we use fresh greens, the aroma will be more intense, but the dried ones can be used just as well. Mix the rosemary with oregano and finely grated garlic and a pinch of salt. Pour a little olive oil over them, about 2 teaspoons. Cut the meat into 1 cm thick slices, then grease it well with the spice mixture. In a pan put 2-3 tablespoons of olive oil and butter, melted, then put the meat until lightly browned on both sides (2-3 minutes on one side). I used a roomy pan with a metal handle, which also goes in the oven. If you don't have one, then you will have to put the meat in a ceramic or yena bowl and turn the oven to 200 degrees (the bowl used should not be too big, just enough to fit the meat, we put the vegetables in the meat).

Finely chop the onion, as well as the mushrooms and place them among the pieces of meat. Season with salt and pepper and then pour the wine, but not over the chops. We also put the tomatoes on everything. Put them in the oven for 45 minutes, until the sauce decreases by more than half, being careful not to burn them.

Method of preparation

The cutlet is placed in a tray sprinkled with Unisol oil with aromatic herbs - Tomatoes, garlic and basil, salt, pepper, garlic and 250 ml of water. Put in the preheated oven at 200-220 degrees, until the meat is browned and easily penetrates with a fork. Separately, in a frying pan, sauté the mushrooms in Unisol oil with aromatic herbs - Tomatoes, garlic and basil. Season with salt, pepper and quench with wine. Leave it on the fire until the wine evaporates and use it as a cutlet garnish.
Serve hot, seasoned with greens and a glass of dry red wine.
Preparation time: 60 min
Difficulty: easy

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Video: Tender Pork Chops with Mushrooms u0026 Mustard Sauce - Recipe


  1. Duman

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  2. Atlantes

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  3. Sagramour

    Can be.

  4. Meztli

    Good question

  5. Masruq

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  6. Salvatore

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