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Ingredients
Pork with Creamy Mushroom Sauce
- Ingredients
- 1 ⅕ kilograms Roasted pork
- 2 onions
- 2 carrots
- 150 grams Celery
- 2 garlic cloves
- 4 thyme
- 2 marjoram
- 250 milliliters white wine
- 600 milliliters Beef broth
- 2 Tbsps chopped parsley
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 200 grams button Mushroom
- vegetable oil (for cooking)
- 1 Tbsp ground paprika
- salt
- freshly ground peppers
Peel the onions, carrots, celery and garlic. Cut the onions, carrots and celery into chunks.
Rinse meat, pat dry and season with salt and pepper. Cook in a roasting pan in hot oil until browned on all sides. Remove meat from the pan. Add vegetables to the pan and saute. Deglaze with white wine and pour in half of the broth. Add thyme and marjoram sprigs and return the meat to the pan. Roast in preheated 160°C (approximately 325°F) oven for about 1 1/2 hours. Baste occasionally with the remaining broth.
Clean mushrooms and halve, quarter or slice depending on size. Saute in batches in hot oil in a pan until browned.
Remove the meat from the pan. Cover with aluminum foil and keep warm. Strain the sauce into a pot and bring to a boil. Stir in cream and creme fraiche and simmer until slightly thickened. Add mushrooms. Season with salt and pepper and stir in parsley at the end. Slice the meat and serve with the mushroom sauce.