Pork escalope with mushrooms and sage cream

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g button or field mushrooms
• 2 4 tablespoons olive oil
• 3 2 tablespoons olive oil
• 4 4 escalopes pork meat
• 5 10 leaves sage
• 6 350 ml liquid cream
• 7 salt
• 8 pepper
• Total weight: 1,340 grams

Times:

Preparation	Cooking	Start to finish
17 min.	37 min.	54 min.

Step by step recipe

1	Prepare 300 g button or field mushrooms, cut in 4 lengthwise.
2	Put a frying pan over high heat and pour in 4 tablespoons olive oil. When it's very, very hot, add the mushrooms all at once.
3	Cook, stirring regularly, until the mushrooms cook and color.
4	At the last moment, season with salt and pepper, mix one last time and transfer to a plate.
5	Return the pan to the heat, lower the heat a little, then pour in 2 tablespoons olive oil. When it's hot, add the cutlets, which you've salted and peppered on each side.
6	Cook on both sides until the cutlets are well grilled and cooked through. Remove with the mushrooms.
7	Return the pan to the heat and add 10 leaves sage, cooking in the meat juices, stirring regularly. Note: If it's a little dry, add 2 tablespoons of oil or a large knob of butter.
8	Pour in 350 ml liquid cream, season with salt and pepper, then bring to the boil, deglazing the bottom of the pan with a wooden spatula.
9	Add the mushrooms and stir.
10	Finish by adding the cutlets, and leave to warm over a low heat. Check the seasoning, it's ready.
11	Serve on a plate, or place the pan in the center of the table.

Remarks

If you don't like the texture, you can remove the sage leaves in step 9.
This recipe can easily be adapted to other meats, such as veal or chicken.

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