Best 5 Geschnetzeltes Pork And Mushrooms Recipes
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.
ZURICH RAGOUT (ZURCHER GESCHNETZELTES)
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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)
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
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
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
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
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)
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
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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