Pork Aux Champignons (French Pork With Mushrooms)

1 hrs

4 servings

5.0/5 (10 reviews)

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

Instructions

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.
Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
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.
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.

Prep: 25 mins

Cook: 1 hrs

Total: 1 hrs

Vegetable

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Amount Per Serving
Calories 480.1
% Daily Value*
Total Fat 22.8g	35%
Cholesterol 171.6mg	57%
Total Carbohydrate 22.2g	8%
	Dietary Fiber 2.9g	10%
	Sugars 7.5g
Protein 47.2g

Amount Per Serving

Calories 480.1

% Daily Value*

Total Fat 22.8g

35%

Cholesterol 171.6mg

57%

Total Carbohydrate 22.2g

Dietary Fiber 2.9g

10%

Sugars 7.5g

Protein 47.2g