Pork or chicken with wild mushrooms and ginger
This versatile recipe can be used for a fillet of steak or chicken breast, and can be made ahead - a rich, creamy and delicious supper
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
900g pork fillet or chicken breast
1-2 tbsp extra virgin olive or sunflower oil or a little butter
110g onion, finely chopped
2 tsp freshly grated ginger
150ml home-made chicken stock
225g wild mushrooms (chantrelles, hedgehog, deceivers), sliced
300ml light cream
a little roux
freshly squeezed lemon juice
salt
pepper
2 tbsp parsley, freshly chopped
Method
Cut the pork or chicken into slices about a quarter of an 8mm thick. Pour a little of the oil or butter into a very hot frying pan and sauté the pieces of meat, a few at a time, until brown on both sides but not fully cooked. Remove to a plate and keep warm.
Add a little more oil or butter and cook the onion and ginger gently until soft and golden.
De-glaze the pan, add the stock and boil to reduce by one-quarter.
Meanwhile, sauté the mushrooms in a little oil or butter in another frying pan over a high heat, then add to the pork or chicken.
Add the cream to the onion and stock, then bring back to the boil, thicken slightly with roux, add the meat, mushrooms and parsley to the sauce and all the juices. Taste, add a little lemon juice and bubble gently for a couple of minutes until the meat is fully cooked. Taste again and correct seasoning if necessary. Pour into a hot serving dish and serve with Orzo or a bowl of fluffy rice.
