Pork pan-fry with creamy mushroomsby Nick Parker
|Preperation time: 10 mins
Cooking time: 20 mins
|1 tbsp olive oil;
400g pork fillet, sliced diagonally into strips;
200g baby button mushrooms, wiped;
200ml white wine;
200ml creme fraiche
2 tsp wholegrain mustard.
|Heat the oil in a large non-stick frying pan and
stir-fry the pork for about 5 minutes. Add the mushrooms and saute
for 3 minutes. Transfer to a plate.
Add the wine to the pan and allow to boil until the liquid has reduced by half. Stir in the creme fraiche and mustard.
Return the pork and mushrooms to the pan and season. Gently simmer for 5 mins. Serve with some green beans and cooked basmati rice.
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Pan-fried chicken with mushrooms and white wine
creamy mushroom stroganoff
Mushroom and blue cheese spaghetti