Carbonnade Of Pork With Mushrooms
Tender slices of pork fillet are sautéed to perfection and then simmered in a rich, creamy sauce with caramelized onions, earthy mushrooms, and aromatic white wine. Finished with a touch of lemon juice and freshly chopped parsley, this indulgent dish is completed with crunchy buttery croutons for a delightful texture contrast. Perfect for a special dinner or when you're craving a comforting yet upscale meal.
— Constant Cookbook
Ingredients
- 900g/2lb pork fillet
- 1-2 tbsp olive or sunflower oil
- 110g/4oz onion
- 60ml/2 ½ fl oz dry white wine
- 150ml/¼ pint chicken stock
- 225g/8oz mushrooms
- 300ml/½ pint sour creamcream
- fresh lemon juice
- salt and freshly ground pepper
- 2 tbsp freshly chopped flatleaf parsley
- 110g/4oz butter
- 110g/4oz white flour
- 6-8 croutons made with white bread pan fried in clarified butter
Instructions
- Cut the pork into slices about 7mm/¾ in thick.
- Pour a little oil into a very hot frying pan, sauté the pork pieces, until brown on both sides. Remove to a plate a keep warm.
- Add a little more butter to the pan and cook onions gently until soft and golden.
- Deglaze the pan with wine and bring to the boil, add the stock and boil again to reduce by a quarter.
- Meanwhile sauté the mushrooms in batches with a little butter and oil and add to the pork.
- Add the cream to the sauce, bring back to the boil and thicken with a little roux.
- Add the cooked pork and mushrooms to the sauce and all the juices.
- Add a little lemon juice and simmer gently for a couple of minutes. Dip the tip of the croutons in the sauce then into the chopped parsley, add the remainder of the parsley to the sauce.
- Pour into hot serving dishes and garnish with crisp croutons.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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