Varkenshaas met paddestoelen

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(2 personen)

25 gr gedroogde paddestoelen (cêpes, shii-takes of morilles)
2 sjalotjes
250 gr varkenshaas
1/2 eetlepel kruidenmosterd
25 gr boter
zout, versgemalen peper
2 eetlepels cognac
1/8 liter crème fraîche

Week de paddestoelen 20-30 minuten in ruim warm water, spoel ze onder
stromend water af en bewaar het weekvocht.
Verwijder taaie steeltjes.
Pel en snipper de sjalotjes.
Snijd de varkenshaas in plakjes van ± 2 cm dik en bestrijk ze dun
met de mosterd.
Verhit de boter in een koekenpan en bak het vlees in 4-5 minuten bruin en
gaar.
Strooi er zout en peper over en houd het vlees onder aluminiumfolie
warm.
Bak de sjalot en de paddestoelen ± 2 minuten in het bakvet.
Voeg de cognac en de crème fraîche toe en laat in 2-3 minuten
zoveel vocht verdampen, dat de paddestoelen alleen nog met room zijn
omhuld.
Breng op smaak met zout, peper en eventueel wat mosterd-roomsaus.