You still don know what to cook? In this recipe for the Emchampignon/EM that we share in recipes, we propose to elaborate some rich loin medallions in mushroom sauce … Do you like the idea? If so, take note of the ingredients and put down to work! Preparing loin to the mushroom is really simple and the spectacular result.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make champignon back: |
| 1 loin (1 kg approx.) 250 grams of mushrooms 50 grams of butter 1 pinch of salt 50 milliliters of cognac 250 grams of milk cream 200 milliliters of white wine 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, traditional recipe of France |
Ingredients to make champignon back:
1. It will suffice with a piece of one kilo of meat to perform this back recipe to the mushroom. The first thing you should do is clean the back and remove all fat. Then, cut it in thick medallions, of approximately 180 grams.
2. Now that you have the cut medallions, ketches with a piolin around to give it rounded shape. Then, put the butter, or butter, to heat in a pan and fry them to seal them, on both sides. You must turn them around when they begin to expel their juice, at that time, also add salt and pepper to taste. When they are, take them away and reserve them for later.
3. In that same pan now over high heat, add the rest of the butter, add the cognac and flame it very carefully. Done this, lower the fire and cook the mushrooms cut into sheets.
4. When the mushrooms are almost made, add white wine and loin medallions. Let it cook for a few minutes, pour the milk cream previously seasoned and cook everything over low heat for 10 minutes per side and with the target target.
5. once ready the spine to the champignon, serve it accompanied by fried potatoes or roasted potatoes and the salad you like, such as the green salad or some peppers roasted to the microwave.
