Pork with Mushroom Topping and Mashed Potatoes
Ingredients
- For the mashed potatoes
- 500 grams starchy potatoes
- 150 grams Celery root
- salt
- For the mushroom topping
- 300 grams Cépe mushrooms
- 1 shallot
- 1 garlic clove
- 3 Tbsps butter
- 1 tsp dried thyme
- freshly ground peppers
- 1 Tbsp breadcrumbs
- For the pork
- 8 small Pork cutlets (ready to cook, á 80-90 grams)
- 2 Tbsps vegetable oil
- 4 Tbsps freshly grated Parmesan
- 1 Tbsp olive oil
- 120 milliliters lukewarm milk
- 30 grams butter
- Nutmeg
- Celery (for garnish)
- oregano (for garnish)
Preparation steps
For the mashed potatoes, peel the potatoes and celery root, rinse, chop and cook in boiling salted water until tender, about 20 minutes.
Meanwhile, for the mushroom topping, clean and chop 2/3 of the mushrooms. Peel the shallot and garlic, chop finely and sauté in a pan with 1 tablespoon butter until translucent. Add mushrooms and cook until the mushroom liquid has evaporated. Add thyme and season with salt and pepper. Stir in the rest of the butter and breadcrumbs, mix well and remove from heat.
For the pork, rinse the pork, pat dry, flatten between 2 layers of plastic wrap, season with salt and pepper and sear on both sides in a pan with oil.
Preheat the oven to 250°C (approximately 450°F). Spread the mushroom mixture on the pork, sprinkle with Parmesan cheese and bake until browned, 5-8 minutes.
Fry the remaining mushrooms in olive oil and season with salt and pepper. Drain the cooked potato and celery root cubes, let moisture evaporate, press through a potato ricer and mix with the milk and the remaining butter into a smooth puree. Season with salt, pepper and nutmeg.
Arrange the mashed potatoes with the pork and mushrooms on warmed plates and serve garnished with celery leaves and oregano leaves.
