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 1 lb 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 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).
