Schnitzel with Mushroom Cream Sauce

Pasta dishes are always a good idea!

Preheat the stove to 60 degrees, preheat the plate, dish and sauce boat.

Fry the pasta in portions in the hot clarified butter for one minute on each side, place on the preheated plate, season and keep warm.

Dab up the frying fat with kitchen roll.

Sauce: fry the mushrooms in portions in the hot clarified butter, remove, set aside. Reduce temperature, perhaps add a little clarified butter. Sauté shallot, garlic and herbs, add mushrooms repeatedly. Add wine, cook completely. Add soup, reduce liquid to about half. Mix cornflour with cream, add, bring to boil while stirring with a whisk. Reduce temperature, simmer on low heat for about two min, stirring occasionally, until sauce is creamy, season.

Serve: Arrange meat on hot plates. Pour some sauce over it, garnish. Serve the rest of the sauce in the heated sauce boat.

Serve with: Pasta.

Tip: Instead of mixed mushrooms use only one variety.

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