Pork Aux Champignons French Pork With Mushrooms Food

PORK AUX CHAMPIGNONS (FRENCH PORK WITH MUSHROOMS)

Pork Aux Champignons (French Pork With Mushrooms) image

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. :-)

Provided by twissis

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
olive oil (for frying)
salt & freshly ground black pepper
500 g button mushrooms
2 garlic cloves (minced)
1 bay leaf
2 whole cloves
3 shallots (med size)
8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
1 small fresh thyme sprig
250 ml single cream

Steps:

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.

SKILLET PORK WITH MUSHROOMS

Skillet Pork with Mushrooms image

This pork recipe is a family favorite at my house. Serve over egg noodles or rice, with warm naan bread. Top with crumbles of feta cheese.

Provided by Robert M

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 10

Number Of Ingredients 19

Ingredients

2 ½ pounds pork tenderloin, cut into 1-inch pieces
2 large onions, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can chicken broth
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon garam masala
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon dry mustard
½ teaspoon dried basil
½ teaspoon dried oregano
1 (16 ounce) package sliced fresh mushrooms
2 tablespoons water
1 tablespoon cornstarch

Steps:

Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 10.8 g, Cholesterol 50.1 mg, Fat 3 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 847.5 mg, Sugar 5.2 g

CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)

Croutes Aux Champignons (Mushrooms on Toast) image

From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.

Provided by IngridH

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup onion, chopped
2 tablespoons butter
1 lb wild mushroom, sliced (chanterelles, cepes, or whatever you like)
salt
pepper
7 ounces dry white wine
4 ounces cream
4 slices bread, a hearty country bread is best
4 tablespoons grated parmesan cheese (or Sbrinz, if you can get it)

Steps:

Preheat broiler.
Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

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