Having mastered the preparation of bechamel , you can reproduce any of these pork recipes in a creamy sauce with mushrooms. The pork itself, if you follow the technology, it is almost impossible to spoil, because thanks to the tender and fat sauce it turns out to be a win-win even if you zazevalis and left the meat for a few extra minutes.
Pork with mushrooms in creamy sauce - recipe
If pork is considered to be fat meat, then the most lean part of the carcass is a tenderloin. Not having a gram of fat, it is very difficult to cook, if you do not know what you're dealing with. We know, and share our experience with you in this recipe.
Ingredients:
- pork tenderloin - 1,1 kg;
- butter - 45 g;
- olive oil - 30 ml;
- champignons - 210 g;
- dry white wine - 75 ml;
- chicken broth - 235 ml;
- flour - 5 g;
- sour cream - 115 g.
Preparation
Divide the notch into medallions 2.5 cm thick. Season the pieces.
Separate the mushrooms on the plates and save them until they become browned. Separate brown and meat, and when it seizes on both sides, pour wine and 120 ml of broth. After adding liquids, reduce heat and leave the pork for 15 minutes. In the remaining broth, dissolve the flour and pour it into a frying pan with pork after a lapse of time. Add sour cream with mushrooms.
Serve pork with mushrooms under cream sauce immediately, adding greens, if desired.
Pork stew with mushrooms in cream sauce
Ingredients:
- Dried white mushrooms - 25 g;
- pork (pulp) - 440 g;
- onions - 135 g;
- garlic teeth - 2 pieces;
- dry white wine - 135 ml;
- cream - 245 ml.
Preparation
Fill in the mushrooms with hot water beforehand and leave to swell. Spasertuyte onion slices, add to them garlic and squeezed from excess moisture white mushrooms. Put the cut pork to the roast and let it grab. After, pour the dish with wine and cream. Leave the pork with the cream sauce and mushrooms to languish in a low heat until the meat is ready.
Pork recipe with mushrooms in creamy sauce
Ingredients:
- pork chops - 4 pcs .;
- mushrooms - 320 g;
- shallot - 75 g;
- brandy - 45 ml;
- cream - 230 ml;
- chicken broth - 230 ml.
Preparation
After stirring the chops, put them on the dish and grasp the mushrooms with the shallot. When the last brown, pour brandy, let it evaporate and add cream with broth. Return the chops to the pan and bring them to the ready in sauce over low heat.