It is my Mum’s birthday today so when she came down to stay at the weekend I asked her what she would like us to cook. To this she replied “something in a creamy sauce” which sounded fairly straight forward until we went looking for a recipe. Have we all stopped eating meat in creamy sauce or something? We found a few stroganoff style things but as this is one of Mum’s specialities we couldn’t go down that route. Eventually we came across this in Darina Allen’s Ballymaloe Cookery Course and it seemed to fit the bill. Mushroom season is starting too so we’re looking forward to many more mushroomy things.
Carbonnade of Pork with Mushrooms
- 900g pork fillet
- 1-2 tbsp olive oil and a little butter
- 110g onion, finely chopped
- 60ml dry white wine
- 150ml chicken stock
- 225g mushrooms, sliced
- 300ml sour cream
- Roux (see below)
- lemon juice
- 2 tbsp chopped flat-leaf parsley
- 110g butter
- 110g white flour
Cut the pork into slices about 7mm thick. Pour a little bit of oil into a very hot frying pan, sauté the pork pieces in batches until nicely browned. Remove to a plate and keep warm.
Add a bit more oil and cook the onions gently until soft and golden. De-glaze the pan with wine and bring to the boil, add stock and boil again until reduced by a quarter.
Meanwhile sauté the sliced mushrooms in batches in a little butter and oil in a really hot pan 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 along with the juice to the sauce.
Taste, add a little lemon juice and simmer gently for a minute or two. Add the parsley and adjust the seasoning.
Serve with some curly kale and a glass of the wine you used to make the sauce.
(Original recipe from Darina Allen’s Ballymaloe Cookery Course published by Kyle Cathie Ltd, 2001).