A delicious mushroom dish for any occasion!
Clean the chanterelles, rinse briefly in standing water and drain well. Clean the oyster mushrooms, perhaps cut them in half. Remove the stems from the shiitake mushrooms, quarter the caps. Finely dice dried tomatoes, peel and finely dice shallots. Pluck rosemary needles from the twigs and chop.
Season the cutlets lightly with salt. Heat 2 tbsp. oil in a frying pan and fry the escalopes on both sides for 1 minute at high temperature. Remove and keep warm in the oven at about 120 degrees. 3.
Add the remaining oil to the frying pan and stir-fry the mushrooms for 1 minute at high temperature. Add shallots and continue to sauté over medium heat for 1 minute. Add the whipped cream, dried tomatoes and rosemary. Make 1 minute at low temperature.
Form the goat cheese into the sauce, let the sauce bubble up briefly and season with salt and pepper. Add the cutlets to the sauce and heat briefly. 5.
Pour the mushroom sauce over the cutlets. Serve with fried potatoes seasoned with coarse salt and pepper.
Nutritional values
Fat in g: 38
Carbohydrates in g: 14
Preparation time
40 min
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