Creamy Pork & Mushrooms
Un-crumbed pork schnitzels could be used instead of pork medallions.
4 x 125g pork medallions
sea salt and freshly ground black pepper
1 tbsp vegetable oil
knob of butter
250g button mushrooms, thickly sliced
1 medium onion, sliced
1 clove garlic, finely chopped
1 cup white wine
¾ cup cream
4 green onions, sliced
1 Pound pork medallions with a meat mallet to make thin even slices. Season pork with salt.
2 Heat a large frying pan over a high heat, add a little oil and swirl to coat base of pan. Add pork and cook for 2-3 minutes each side. Remove pork and set aside.
3 Add butter to pan and allow to melt. Add mushrooms, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until mushrooms soften and release their juices. Remove
mushrooms from pan and set aside.
4 Add onion and garlic to pan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion softens. Add wine, bring to simmering and simmer for 10 minutes or until reduced by half. Stir in cream and return mushrooms and pork to pan, bring back to simmering and simmer for 2-3 minutes to heat through. Season to taste with salt and black pepper. Serve immediately scattered with green onions.
Happy cooking and eating.
Recipe by Rachel Blackmore
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