Ingredients for 4 servings:
1 onion
1 clove of garlic
3 spring onions
400 g mixed mushrooms (e.g.: herb mushrooms, oyster mushrooms and champignons)
450 g pork fillet
4 tbsp oil
salt, pepper
225 ml vegetable stock (instant)
200 g double cream cheese
Also:
Thyme and pink berries to garnish
Preparation:
1. Peel and finely dice the onion and garlic clove. Clean the spring onions,
wash and cut into rings. Pat the mushrooms dry, halve the larger ones and slice lengthwise into slices.
2. Pat the meat dry, first cut into slices about ½ cm thick, then in strips. Heat 2 tablespoons of oil and fry the meat strips over a high heat, turning, for about 5 minutes until light brown. Season with salt and pepper, remove and keep warm.
3. Add the onion and garlic cubes and 3 tablespoons of stock to the frying fat, sauté until translucent and add to the meat. Heat the remaining oil in the pan and fry the mushrooms in it, turning until golden brown. Add the spring onions, fry briefly while turning and add to the meat.
4. Mix the cream cheese and the remaining vegetable stock, add to the pan, bring to the boil briefly over a low heat. Stir in the meat and mushroom mixture and bring to the boil briefly. Serve with garnish with thyme sprigs and pink berries.
5. Serve with ribbon noodles.
Preparation time approx. 30 minutes.
Nutritional values per serving approx.:
Calories: 549
Joule: 2299
Protein: 41,8 g
Fat: 40,0 g
Carbohydrates: 6.1 g
(FoodCentrale by ddp images)
