John Myers
Mushroom Cream Sauce with Pork
The perfect mushroom cream sauce with pork recipe with a picture and simple step-by-step instructions.
- 400 g Mushrooms
- 500 g Pork meat
- 3 medium sized Onions
- 200 ml White wine
- 150 ml Apple juice
- 1 tbsp Food starch
- 250 ml Broth
- Lemon juice
- 1 tsp Sugar
- Salt and pepper
- 150 ml Cream
- 50 g Butter
- Season the apple juice, 2 onions cut into cubes and white wine with plenty of ground pepper and allow to reduce in a small saucepan over medium heat for about 20 minutes.
- Meanwhile, cut the mushrooms into slices, fry them in half the butter and season with salt and pepper. Chop the third onion and fry it with the mushrooms
- Cut the pork into bite-sized pieces and fry briefly in the remaining butter.
- Put the stock, sugar and cream in a second small saucepan, bring to the boil and then reduce for about 10 minutes.
- Mix the pepper stock, the meat, the mushrooms and the cream-stock mixture together, mix with the lemon juice and a few flakes of butter and simmer for a few minutes.
- Finally, mix the starch with a little water and use it to thicken the sauce. Good Appetite!
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