Pork with mushrooms in cream sauce

800 g pork neck

400 ml heavy cream

350 g chanterelle

1 onions

ground black pepper

salt

To prepare the marinade:

200 ml dry wine

spicy paprika

garlic

Withstand the pork in the marinade for at least 2-3 hours.

Finely chop the onion and mushrooms into the pan and fry until browned, then add the cream, salt and cook for 2 minutes, stirring constantly.

Put pork in ovenproof dish, pour sauce cooked with onions and mushrooms.

Put the pork in a preheated 195 degree oven, pre-closing foil, baked pork with mushrooms in a creamy sauce for about 2 hours.

For half an hour before the end of cooking remove the meat from the foil so that it browned.