Pork stew with porcini mushrooms and beer-mustard sauce

Ingredients for 10 servings:

• 50 g porcini mushrooms, dried
• 8 shallots, finely chopped
• 8 cloves garlic, pressed
• 6 rosemary sprigs, finely chopped
• some olive oil for frying
• 2 ½ kg pork (pork tenderloin)
• Salt
• black pepper, freshly ground
• 33 cl beer, dark
• 20 cl meat broth
• 5 tbsp coarse-grained mustard
• 360 g crème fraîche
• some milk, warm

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 15 minutes

Voressen is a Swiss variation of ragout

Soak the dried porcini mushrooms in warm milk for at least 1 hour, then squeeze out excess moisture and roughly chop. Season the meat with salt and pepper, brown it in batches in olive oil in a roasting pan, remove from the pan, and keep warm in the oven at around 100°C. Sauté the mushrooms, shallots, garlic, and rosemary in the pan’s drippings, then deglaze with the beer and stock. Add the mustard and crème fraîche, mix everything thoroughly with a whisk (or hand blender), and return the meat to the pan. Simmer over low to medium heat for about 2 hours until tender, seasoning again if necessary. You can also add a little of the mushroom liquid to enhance the mushroom flavor. It tastes better each time you reheat it.