Ribbon noodles with pork fillet and mushrooms in mugwort-honey-mustard sauce

Ingredients for 3 servings:

• 250 g pork fillet(s)
• 1 tbsp cornstarch
• 1 tbsp clarified butter for frying
• 400 g mushrooms, white
• 2 small onions
• 3 garlic cloves
• 1 tbsp soy sauce
• 1 tbsp mustard, medium hot
• 300 ml vegetable stock
• 1 tbsp honey
• 1 tbsp mugwort, dried and shredded
• 1 tbsp clarified butter for frying
• 1 pot of crème fraîche with herbs, approx. 200 g
• 300 g tagliatelle pasta
• 1 tbsp chives for sprinkling
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Remove the white skin from the pork fillet and cut the meat into thin strips. Dust the meat with cornstarch, mix, and let rest for a while. Peel and dice the onions. Trim and slice the mushrooms. Peel and press or finely chop the garlic. Heat 1 tablespoon of clarified butter in a pan. Sauté the onions and garlic. Add the mushrooms, soy sauce, and mustard and fry over medium heat until the mushrooms have browned. Deglaze the mushrooms with the broth. Add the dried soup vegetables, honey, and mugwort and simmer for about 15 minutes. The mugwort needs some time to develop its aroma. Meanwhile, cook the tagliatelle according to the package instructions. Then stir in the crème fraîche with herbs to the mushrooms and continue simmering. Season the sauce with salt and pepper. Heat 1 tablespoon of clarified butter in another pan. Fry the pork fillet strips over high heat until crispy, season with salt and pepper. Mix the drained pasta with the mushroom sauce and serve. Finally, arrange the crispy pork fillet strips on top of the pasta and garnish with chives.