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Jaegerschnitzel (Schnitzel with Mushroom Sauce)

@daffl.xyz

Pan-fried schnitzel in a creamy mushroom sauce with porcini and creme fraiche.

Ingredients

  • 10 large dried porcini mushrooms
  • 400 g fresh mushrooms (Egerlinge / button mushrooms)
  • 3 large fresh champignons
  • 3 shallots, finely chopped
  • 4 schnitzel (pork, veal, or turkey)
  • Salt and pepper
  • 1 tablespoon wheat flour
  • 20 g clarified butter (Butterschmalz)
  • 100 ml dry white wine or vegetable broth
  • 150 g creme fraiche

Instructions

  1. 1
    Season the schnitzel with salt and pepper. Heat the clarified butter in a saute pan and fry the schnitzel about 2 minutes per side. Remove and keep warm, covered.
  2. 2
    For the sauce, soak the dried porcini in lukewarm water. Clean the fresh mushrooms, pat dry, and slice thinly. Fry them over high heat about 3 minutes, stirring.
  3. 3
    Drain and squeeze out the soaked porcini, chop finely, and fry together with the shallots about 1 minute. Dust with the flour.
  4. 4
    Add the white wine and deglaze with the creme fraiche. Cover and simmer over low heat about 5 minutes.
  5. 5
    Return the schnitzel to the sauce and let them sit in it about 3 minutes more. Serve the schnitzel with the mushroom sauce.
Method
Frying

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0