Friday 7 March
We had both oyster and portobello
mushrooms that needed to be used up tonight, so we cut them into long slanting
slices and fried them until tender.
They got pushed to the borders of
the pan, and the pork cutlets, seasoned with salt, pepper, and thyme, were
popped into the center to brown.
When the cutlets were done, we set
them onto plates, and threw a glugg of English whipping cream - which had
separated a bit, but was otherwise fine - onto the mushrooms in the pan. It didn't boil down like American cream, but
tasted fine anyway.
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