Best 5 Geschnetzeltes Pork And Mushrooms Recipes

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Pork and mushrooms form a culinary alliance that has graced dinner tables for centuries. The harmonious blend of savory pork and earthy mushrooms results in a dish that is both comforting and sophisticated. Geschnetzeltes, a Swiss dish featuring tender strips of pork sautéed with mushrooms in a creamy sauce, exemplifies this classic combination. In this culinary exploration, we present three variations of Geschnetzeltes that showcase the versatility of this dish.

The first recipe, Geschnetzeltes Pork and Mushrooms, is a classic rendition that forms the foundation for the other variations. It features juicy pork tenderloin sliced into thin strips and seared to perfection. A medley of mushrooms, including cremini and shiitake, adds a symphony of flavors. The crowning glory is a velvety sauce made from white wine, heavy cream, and a touch of Dijon mustard.

For a taste of the Orient, try the Geschnetzeltes with Asian Mushrooms. This recipe incorporates a variety of Asian mushrooms like shiitake, oyster, and enoki, each contributing its unique texture and flavor. A splash of soy sauce and a hint of ginger add an umami-rich dimension, while a touch of sesame oil lends a nutty aroma.

Last but not least, the Geschnetzeltes with Sun-Dried Tomatoes and Spinach offers a vibrant twist on the classic. Sun-dried tomatoes impart a burst of tangy sweetness, while spinach adds a touch of greenery and essential nutrients. A creamy sauce, infused with the flavors of sun-dried tomatoes and spinach, brings everything together in perfect harmony.

These three variations of Geschnetzeltes Pork and Mushrooms cater to diverse palates and preferences. Whether you seek a traditional Swiss dish, an Asian-inspired delight, or a colorful and nutritious meal, these recipes offer something for everyone. So, prepare to tantalize your taste buds with the delectable union of pork and mushrooms in a culinary adventure that will leave you craving for more.

Here are our top 5 tried and tested recipes!

ZURICH RAGOUT (ZURCHER GESCHNETZELTES)



Zurich Ragout (Zurcher Geschnetzeltes) image

A simple stew recipe from Switzerland, Zurich Ragout (Zurcher Geschnetzeltes) is an easy dinner made in a white sauce with mushrooms and white wine.

Provided by Jennifer McGavin

Categories     Dinner     Entree     Lunch

Time 35m

Yield 4

Number Of Ingredients 13

12 ounces veal loin, or pork loin, sliced into strips
4 ounces veal kidney, or pork loin, sliced into strips
2 tablespoons clarified butter , or cooking oil, divided
2 shallots, minced
2 cups thinly sliced or shaved mushrooms
1 tablespoon all-purpose flour, or brown rice flour
1 cup dry white wine
1 cup beef broth
1 teaspoon lemon zest
1/4 cup light cream, or heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Steps:

  • Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.
  • Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.
  • While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
  • Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.
  • Serve with the 2 tablespoons chopped parsley sprinkled on top.

Nutrition Facts : Calories 433 kcal, Carbohydrate 14 g, Cholesterol 325 mg, Fiber 3 g, Protein 37 g, SaturatedFat 10 g, Sodium 490 mg, Sugar 5 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

GESCHNETZELTES (PORK AND MUSHROOMS)



Geschnetzeltes (Pork and Mushrooms) image

I first had this at a hotel in Interlaken, Switzerland. You can buy the mix for it at a German grocery store, but this is an easy way to make it from scratch. It's best served over rösti, a hash brown pancake, but can also be good over rice or noodles.

Provided by Cyndi Holman

Categories     Pork

Time 30m

Number Of Ingredients 9

1/2 lb boneless pork, cut in 1" x 1/2" pieces (i use one of those thick pork chops you get at costco)
2 Tbsp vegetable oil
6-8 oz fresh mushrooms (or two 4-oz. cans)
2 Tbsp flour
3/4 c chicken or vegetable broth
1 tsp worcestershire sauce
1 tsp dijon mustard
1/2 c heavy cream or half & half
salt and pepper to taste

Steps:

  • 1. Brown pork in oil; remove from pan.
  • 2. Add mushrooms, and sauté about 5 minutes. Add flour and toss mushrooms to coat. Cook another 2-3 minutes.
  • 3. Add broth, Worcestershire, and mustard. Simmer gently, about 5 minutes, or until thickened.
  • 4. Add cream, salt, pepper, and meat. Heat another couple of minutes (to reheat the meat).
  • 5. Serve over rösti (shredded potatoes cooked and browned in a large pancake), rice, or noodles.

PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS



Pork Schnitzel with Chanterelle Mushrooms image

Provided by Hans Rueffert

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream

Steps:

  • Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
  • In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
  • To serve, spoon sauce over browned schnitzels.

GESCHNETZELTES



Geschnetzeltes image

This is a classic recipe that we ate a lot in Germany. It's one of my favorite comfort foods. We like to eat it with potato pancakes or Spätzle. Be careful not to overcook the meat.

Provided by Bellinda

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

600 g veal, cut in thin strips
2 onions, finely diced
150 g mushrooms, sliced
4 tablespoons oil
salt and pepper
15 g flour
250 ml whipping cream
125 ml white wine
lemon juice
sugar

Steps:

  • Heat oil in skillet and heat meat in portions for 1-2 minutes. Season with salt and pepper. Take out all the meat and put to the side.
  • Add onions and mushrooms to the pan and saute for 2 minutes.
  • Sprinkle on flour and saute for 1-2 minutes.
  • Add cream and wine and reduce a little. Add the meat and heat through.But be careful not to leave the meat in too long or it will become tough.
  • Season with salt, pepper, sugar and lemon juice to taste.

Nutrition Facts : Calories 638.4, Fat 47.3, SaturatedFat 20.2, Cholesterol 221, Sodium 166.7, Carbohydrate 11.7, Fiber 1.1, Sugar 3.2, Protein 35.9

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)



Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce) image

This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.

Provided by BecR2400

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs veal cutlets, sliced into 1/2 in strips
3 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
7 ounces cremini mushrooms, thickly sliced
1/2 teaspoon fresh lemon zest, finely chopped
1 tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
paprika (optional)
sea salt & freshly ground black pepper
3 tablespoons chopped fresh parsley (to serve)

Steps:

  • Sprinkle the flour over the veal strips, and coat well.
  • In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
  • Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
  • Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
  • Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

Nutrition Facts : Calories 478.8, Fat 33.4, SaturatedFat 16.4, Cholesterol 188.5, Sodium 178.3, Carbohydrate 9.1, Fiber 0.9, Sugar 2, Protein 31.8

Tips:

  • Mise en place: As with any cooking, having all your ingredients prepped and measured before you start cooking will make the process much smoother and less stressful.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your Geschnetzeltes will be. Look for fresh, organic produce and high-quality meat and mushrooms.
  • Don't overcrowd the pan: When searing the pork, be sure not to overcrowd the pan. This will prevent the meat from cooking evenly and will make it more likely to steam than sear.
  • Cook the pork in batches: If you have a lot of pork to cook, cook it in batches. This will help to ensure that the meat is cooked evenly.
  • Use a good quality white wine: The white wine you use in the sauce should be of good quality. A dry white wine, such as a Pinot Grigio or Sauvignon Blanc, will work well.
  • Don't overcook the sauce: The sauce should be cooked until it is slightly thickened, but be careful not to overcook it. Otherwise, it will become too thick and gloppy.
  • Serve immediately: Geschnetzeltes is best served immediately, while the meat is still hot and juicy. It can be served over egg noodles, mashed potatoes, or rice.

Conclusion:

Geschnetzeltes pork and mushrooms is a classic Swiss dish that is both delicious and easy to make. With its tender pork, flavorful mushrooms, and creamy sauce, it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give Geschnetzeltes a try.

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