Frog mushrooms are truly special, with a flavour that is unmistakable, turning everything into a princely dish. Now we're going to make a creamy sauce with it and serve it with the perfect pork tenderloin. The only question is, what white wine to pair it with...?
Ingredients for 4 people:
600 g pork tenderloin
100 ml olive oil
200 ml cooking cream
200 g chanterelles
2 eggs
200 g fine flour
1 head of shallots
2 cloves garlic
Fresh from parsley green
Salt
Bors
Preparation:
Skin the pork fat, season with salt, oil the surface and brown it in a pan heated to smoking, then crust it. Then place in a preheated oven at 180 °C for 10 minutes. Meanwhile, prepare the dumplings. Bring a pot of water to the boil, add salt. Measure the flour into a mixing bowl. Mix the eggs with the flour, salt and enough water to make a medium thick, smooth dumplings. Scoop the dough into flaming salted water with a dumplings cutter. Stir from time to time to prevent it from sticking together. When the dough comes to the top of the water, drain, rinse and fry in a pan with melted butter. Remove the pork chops from the oven and leave to rest. Heat the oil in a frying pan, fry the shallots and add the grated garlic. Add the chanterelles, washed and chopped, and fry until cooked. At the end, sprinkle with fresh parsley, add the cream, boil for 1-2 minutes and serve with the dumplings. #
