So perfect to start the week or for anytime you want a savory, satisfying dish. Tasty Pork Schnitzel (Scallops of Pork) with Mushroom Gravy. This is a quick recipe, not all formal and austere. You are just throwing these things together and really cooking!
While the cutlets are in oven, for the gravy, hydrate dry mushrooms in hot water for 20 minutes, remove mushrooms with a slotted spoon and strain liquid through a cheesecloth. Save the strained liquid.
Add a pat of butter and a little olive oil to pan and saute the mushrooms with a bit of dried thyme for a few minutes until soft and lightly browned.
Then deglaze the pan with a little Frey organic white wine on medium high on the stove, let it cook off, and add a sprinkle of flour or better yet, Wondra to the mushrooms. Stir.
Then add the strained liquid plus a little stock if you want. Bring to a boil, whisking to avoid lumps. Let reduce and thicken. Serve with some golden mashed potatoes on the side.
ABOUT FOOD AND TRAVEL NATION Tasty Pork Schnitzel (Scallops of Pork) with Mushroom Gravy
About the show: Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.
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