Fillet with wild mushrooms

Submitted by enr on 12 Apr 2009
400 g chicken breast fillet or pork loin and turkey breast cutlets or
200 g chanterelles
100 g porcini mushrooms
1 small onion
2 cloves garlic
2 tbsp sunflower oil, walnut
1 bunch parsley
1 tbsp butter
100 ml white wine
200 ml cream
balsamic vinegar 50 ml
pepper - coarsely ground
1 small chili pepper
1 tsp sugar
Fillet with wild mushrooms
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Caps cleaned, Grind with black pepper and sugar and pour the vinegar, it is a few hours before cooking. Optional then strain. Sirloin is cut lengthwise into thin, long fillets. Pour half the marinade and rubbed well. Prepare the mushrooms, the bigger cut. Luke is doing fine cubes, garlic sliced ​​leaves of parsley chopped. Heat the oil in a pan, fry the chicken fillets are, take out and put in a warm place. In the fat from frying put the butter, onion and garlic fried, add the mushrooms, fry it while their juice evaporates and another 2 minutes. Pour the wine, allowed to boil for 2-3 minutes, make up the cream and remaining marinade. Boil for another 3-4 minutes. Fillet and leaked their juice back into the pan, allowed to be heated and served again.
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12 Apr 2009