IN – Juicy cutlets on mushrooms

Try a simple recipe for discomfort and think back to the time you walked in the woods filled with the scent of pine needles, forest soil and herbs. And they looked for well-hidden mushrooms and foxes in the moss and among the stumps. You can use dried or even fresh mushrooms for a traditional delicacy – juicy porcini cutlets. If you don’t like pork, you can also prepare chicken breast or thigh steaks in the same way. The thighs will be juicier. And if you don’t have wild mushrooms, fresh mushrooms will do.

For four servings you will need:

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  • 4 pork chops
  • 1 onion
  • 2 cloves of garlic
  • 1 red or green pepper
  • a handful of dried or fresh mushrooms
  • 1 can of pelate
  • salt pepper
  • 4 sprigs of thyme
  • oil

Method:

  1. Cut the fresh champignons into slices, you already have the dried champignons cut into slices, but they need to be soaked in hot water for a few minutes and then drained. Now prepare the rest of the ingredients: slice the garlic, cut the pepper into strips and finely chop the onion.
  2. Beat the meat, add salt and pepper. Heat some oil in a large pan and fry the meat on both sides until golden brown. Then take it out and keep it aside.
  3. Add a little more oil to the pan, then onion, mushrooms and fry. After some time, add pepper, also fry and put garlic in the pan. Stir, let it smell and add the pelate. Be quick at this stage so you don’t burn the garlic – it will make everything else bitter with it.
  4. Add thyme leaves to the mixture, add salt and pepper and let it bubble under the lid for a quarter of an hour. Then return the meat to the pot and leave it for another ten minutes under the lid on a low heat. Serve the finished dish with couscous, rice or mashed potatoes.

Tip: If you cook in a larger pan or an oval-shaped container, an induction hob with the possibility of connecting hobs, such as the MORA VDIS 658 FF, is ideal. With the MoveZone function, you can even change the temperature under the food just by moving the dishes, as was the case with clay ovens in the past. Automatic functions will help you, for example, when stewing chops without burning and keeping food warm until everyone gathers at the table.

Induction hob on a large surface with automatic programs

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Induction hob MUST VDIS 658 FF will delight any chef. Thanks to the special octagonal FlexiZone zone, it allows you to connect the hobs and use practically the entire surface of the hob. So you can cook in containers of any shape and number without any problems. The MoveZone function then allows you to set a different heating intensity on the connected zone, so you can change the temperature under the food being prepared simply by moving the cookware. Automatic programs for quick cooking, low temperature cooking, gentle defrosting, keeping warm or grilling with a precise level of doneness are also excellent.

The recommended price of a modern hob for economical cooking is 12,990 CZK.

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