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filet de porc aux champignons - pork and mushrooms

(4 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a delightful French-Canadian specialty, and it's quite easy to prepare. The creamy mushroom sauce is wonderful over the pork tenderloin.

(4 ratings)
yield 4 -6
prep time 10 Min
cook time 45 Min
method Saute

Ingredients For filet de porc aux champignons - pork and mushrooms

  • 1 lb
    pork tenderloin
  • 1-2 clove
    garlic, minced
  • 1 tsp
  • 2 Tbsp
  • 1/2 tsp
    marjoram or savory
  • 1/2 c
  • 1 c
    sliced mushrooms
  • 3 Tbsp
    white wine
  • 1 tsp
    salt (or to taste)
  • 1/2 tsp
    black pepper (or to taste)
  • 2 Tbsp

How To Make filet de porc aux champignons - pork and mushrooms

  • 1
    Rub the pork with the garlic, then sprinkle the paprika over the pork.
  • 2
    Melt the butter in a skillet over medium heat, and brown the pork. Add mushrooms to the skillet, and use a spatula to stir the mushrooms until they're coated with butter. Add the wine, salt, pepper and marjoram (or savory) to the skillet. Cover the skillet and gently simmer over medium-low heat for 40 minutes. After 40 minutes of cooking, remove pork to a platter; cover with foil to keep warm until ready to slice.
  • 3
    In a small bowl, stir the flour into the cream. Add the creamy mixture to the skillet, and cook until heated throughout, stirring constantly. Serve with the tenderloin.

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