Recipes

Schnitzel met champignonsaus

• 3 T butter
• 250 g champignons, sliced
• 250 ml creme fraiche
• 4 varkenscchnitzels
• 3 T flour
• 3 T cognac

Saute mushrooms in butter for about two minutes; add creme fraiche, stir, then remove from heat.

Sprinkle schnitzels with salt and pepper, and coat in flour. Fry schnitzels in butter for 3 minutes per side; remove from pan.

Add cognac, reduce; return mushrooms and schnitzels to pan, add salt and pepper to taste, and warm for a minute.

This is translated from Dutch, and so not exact, but we've made this a few times now without any issues. It's good with steamed green beans.

AllerHande 8 (2005)