Perfect Pork and Mushroom Carbonnade

Slice the pork into 7mm slices, then add a little oil to a frying pan, and fry the pork pieces until golden on both sides. Remove from the pan, and keep to one side. Add some more oil to the pan, and gently cook the onions to soften, then deglaze with the wine and bring up to the boil. Pour in the stock, and boil a bit more until reduced by a quarter.
In a separate pan, fry the mushrooms in some butter until golden, and then keep to one side with the pork.
Add the cream to your wine and stock sauce, and make a roux from the flour and butter, and stir into the sauce to thicken. Pop the pork and mushrooms into the pan with the sauce, add some lemon juice, and simmer for a couple of minutes. Serve garnished with parsley, alongside a crusty baguette. Yum!

30 mins

4 serving

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