*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : German                           Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         E  *****
 Get some pork- or veal-Schnitzels. Wash the meat; dry with a paper towel and rub
with pepper, salt and just a little brown sugar. Cook in (real) butter in an open
pan on both sides until the meat is done and takes on a nice brown. Set aside and
keep hot. In the meat juice left in the pan, cook _fresh_ mushrooms (about a
pound for 2 Schnitzels; any kind of mushrooms will work, but the white mushrooms
you get in any super market or, if you collect your own, a mix of wild forest
mushrooms, seem to be best) until the liquid is mostly gone, adding pepper, salt
and More (Y/n/=)? sugar (be careful with the sugar; too much of it will spoil the
mushrooms) to taste.
 Stir in fresh cream (unwhipped) until you get a thick sauce. Pour on top of the
Schnitzels, serve with french fries or croquettes. Variations: You might try to
add a little cooking sherry, onions and/or garlic to the mushroom gravy (the
onions and the garlic are cooked together with the mushrooms; the sherry is added
with the cream).
  Converted by MMCONV vers. 1.10
                    - - - - - - - - - - - - - - - - - -