Rosemary Pork Cutlets With Xerocomus Mushrooms

• 11 pounds pork ham or shoulder sliced
• 1 tea spoon of rosemary
• 1/2 tea spoon of tarragon
• 1/2 tea spoon of sage
• 2 cloves garlic minced
• 1 onion cubbed
• 1 cup stock
• 5 oil spoons of
• 2 5/8 cups mushrooms xerocomus
• salt
• pepper
• mint leaves for garnish

1. 1. Sliced meat beat with meat tenderizer, rub with herbs and garlic, marinate in fridge for at least 1 hour (preferably overnight).
2. 2. Heat oil in the frying pan, fry cutlets till they turn slightly golden. Separately fry onion and mushrooms. Mix all together in big frying pan, add stock and stew 1 hour till the liquide will be reduced.
3. 3. Garnish with mint leaves, serve with rosemary baked potatoes.

pork ham, rosemary, tarragon, sage, garlic, onion, stock, oil, mushrooms xerocomus, salt, pepper, mint

Taken from www.yummly.com/recipe/Rosemary-Pork-cutlets-with-xerocomus-mushrooms-1692379 (may not work)