Carbonnade of Pork with Mushrooms

Sautéed pork slices and mushrooms in a creamy white wine and stock sauce, garnished with parsley-dipped croutons.

Dinner Pork French Mushrooms Creamy

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.8 kcal total

Carbs

44.7g

per serving

178.6 g total

Fat

71.6g

per serving

286.4 g total

Protein

58.6g

per serving

234.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

300

Sour Cream

Or light cream

110

Butter

For the roux

Fruits

tsp

Lemon Juice

Fresh

GrainsCereals

110

White Flour

For the roux

piece

Croutons

Made with white bread fried in butter or oil

Liquids

White Wine

Dry

150

Chicken Stock

Preferably homemade

Meat

900

Pork Fillet

Cut into 7mm thick slices

NutsSeeds

pinch

Salt

pinch

Black Pepper

Freshly ground

tbsp

Parsley

Freshly chopped flatleaf

OilsFats

tbsp

Olive Oil

Or sunflower oil

Vegetables

110

Onion

Finely chopped

225

Mushrooms

Sliced

Method

Slice the pork into pieces approximately 7mm thick.

Brown the pork in a hot oiled frying pan and set aside to keep warm.

Cook the chopped onions in butter until soft and golden.

Deglaze the pan with wine, add chicken stock, and boil to reduce by 25%.

Sauté the sliced mushrooms in butter and oil and add them to the pork.

Stir cream into the sauce, bring to a boil, and thicken with roux.

Combine the pork, mushrooms, and any meat juices into the sauce.

Simmer with lemon juice for two minutes and stir in most of the parsley.

Serve in hot dishes garnished with parsley-dipped croutons.