Sunday, March 16, 2014

Pork Cutlets with Creamed Mushrooms

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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