Some times I just throw things together that I find in the fridge and get rants and raves from my family about the dish.
Other times I carefully plan what I will make for dinner and spend time researching and then shopping for the right ingredients and get yawns.
This recipe was the inspiration of a making due with what I already had in the fridge. I tried to take a picture to post with the recipe but it was off the plater and half consumed before I could snap a picture! I had some pork medallions, some wild mushrooms, cream, and some left over white wine. That was the basis for the dish.
I served Quinoa as the sauce absorber, very tasty and Quinoa is very good for you. If I had not had Quinoa on hand I would have used an egg noodles instead.
This warms up very nicely should you have any left overs.
4 4oz pork medallions, seasoned with salt and pepper
5 cloves of garlic, diced
1 spring onion, diced
1 C chopped mushrooms. wild mix
1/2 C cream
1 C of white wine (little on the sweet side)
1 Tbl of butter
Saute the onions and garlic in the butter, until soft add the mushrooms. Cook until the onions, garlic and mushrooms start to brown. Add the pork. Brown the pork on both sides. Add the wine and then finish cooking the pork covered simmering in the wine. Reduce the wine sauce by half, about 20 to 30 minutes. Add the cream and continue to simmer for about 10 minutes. Serve or noodles or Quinoa. Rice or potatoes would work as well.
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