Pork Aux Champignons (French Pork With Mushrooms) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors. Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-) Ingredients:
800 g pork tenderloin (2 tenderloins, ea weighing 400 gm) |
olive oil (for frying) |
salt & freshly ground black pepper |
500 g button mushrooms |
2 garlic cloves (minced) |
1 bay leaf |
2 whole cloves |
3 shallots (med size) |
8 baby onions (use cocktail, pearl or sml boiler size onions ' your choice) |
1 small fresh thyme sprig |
250 ml single cream |
Directions:
1. Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
2. Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
3. Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
4. Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.
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