Hunter's Toast

Preparation: You'll need: a casserole dish
Ingredients (for 2 toasts - as a snack this is enough, if it's a full meal, you should double the ingredients). 2 slices of large white bread (for toast) 2 small steaks of pork collar (150 up to 180 g together) ½ small onion 200 g fresh Chanterelle 50 - 60 g Gruyere cheese (or half/half with Edamer) 80 - 100 g Creme Fraiche 50 mL chicken broth Some parsley (around ¼ - ½ a bunch) 1 table spoon flour
Preparation Toast the bread, chop the onion, pluck the parsley leaves, grease the casserole dish. Clean the chanterelle, put them on the side. Quick fry the steaks in oil until medium brown, put on the side. Fry the onion in oil on medium heat until it starts to get translucent, add the chanterelle, fry until all extra water has evaporated. This will take some time, in the meantime, if necessary, grate the cheese (large flakes) and preheat the oven to 200 ℃. Now sprinkle flour over the mushrooms, sauté a short time, deglaze with 50 mL chicken broth, add Creme Fraîche (80-100 g) and parsley. Season with salt and pepper, let it slightly cook until mushroom topping is not liquid anymore (otherwise the toasted bread will get too wet). Put the bread in the casserole dish, place steaks on top and spread the mushrooms on them. Sprinkle cheese over that and bake in oven for 5 to 10 minutes.