Mushrooms on the forest floor
Cook the jasmine rice as it should be, to the right taste. Step 3: Finally, add the pork neck slices to the sauce and cook slightly.
Ingredients · Servings 3
- 3 slices of boneless neck
- 100 ml of oil
- 3 teaspoons Mexican seasoning
- 1 teaspoon Provencal herbs
- 2 tablespoons chili sauce
- 2 spring onions
- 100 g dried forest mushrooms
- 100 ml cream
- 1 bouillon cube
- 300 g jasmine rice
Method · 1 h
- Marinate the neck in a mixture of oil, Mexican spices, chili sauce and Provencal herbs, at least 4 hours in advance. Soak the dried mushrooms in water an hour in advance. Then heat a frying pan or grill and sear or grill the neck. Save the juice for the sauce.
- Clean the spring onion and chop the white part into rings. Fry it in the oil left over from the neck. Add the drained mushrooms, sauté. Then add the cream and cook until thickened. Add a bouillon cube and the juice from the neck. Add boiled water if necessary and cook everything completely until the mushrooms are soft. Cook the jasmine rice as it should be, so that it tastes right.
- Finally, add the pork neck slices to the sauce and cook slightly.
