Creamy mushroom and thyme pork schnitzel

By Michael Olson
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  • 225 grams cremini mushrooms, sliced
  • 1 shallot, minced
  • 1 tablespoon butter
  • 1 teaspoon chopped fresh thyme, leaves only
  • 1 tablespoon brandy
  • 1 cup 35% whipping cream
  • Salt and pepper


  1. Sauté the mushrooms and shallot in the butter over medium-high heat until any liquid has evaporated, about three minutes. Stir in the thyme, then add the brandy and simmer for one minute. Stir in the cream and simmer until the sauce has reduced enough to coat the back of a spoon, about five minutes. Season to taste and spoon over the schnitzels.

For the base Pork Schnitzel recipe, click here.


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