Pork Fillet with Porcine Mushrooms
Updated: Jul 7
This delightful dish features tender pork fillet paired with the exquisite flavor of pen bun mushrooms, all enveloped in a sauce that is remarkably quick and easy to prepare. The combination of these elements creates a meal that is not only satisfying but also impressive enough for entertaining guests or enjoying a cozy dinner at home. To elevate the experience, we complement the pork and mushrooms with a smooth and creamy purée, which adds a touch of elegance to the plate.
Preparing the Ingredients
Before diving into the cooking process, there are a few essential steps to take in advance to ensure everything goes smoothly and efficiently. First, gather all the necessary ingredients. You will need a fresh pork fillet, which should be of high quality to achieve the best flavor and tenderness. Additionally, ensure you have a sufficient quantity of pen bun mushrooms, known for their unique taste and texture that perfectly complements the pork. Next, prepare the vegetables and herbs that will enhance the sauce. Common additions might include shallots, garlic, and fresh herbs like thyme or parsley, which will infuse the dish with aromatic flavors. Don’t forget to have your cooking oil, butter, and any seasonings such as salt and pepper on hand.
Making the Sauce
The sauce is a crucial component of this dish, and its preparation is straightforward. Begin by sautéing the shallots and garlic in a mixture of oil and butter until they are soft and fragrant. This step is vital as it forms the flavor base for the sauce. Once they are ready, add the sliced pen bun mushrooms and cook them until they are golden brown and have released their moisture. This process not only enhances their flavor but also adds a lovely texture to the sauce. After the mushrooms have cooked down, deglaze the pan with a splash of white wine or broth, scraping up any flavorful bits stuck to the bottom. This step will add depth to the sauce. Finally, allow the sauce to reduce slightly before finishing it off with a touch of cream or a pat of butter for richness. Season to taste, and your sauce will be ready to coat the pork fillet.
Cooking the Pork Fillet
Once your sauce is prepared, it's time to focus on the pork fillet. Season the fillet generously with salt and pepper, and then sear it in a hot pan until it develops a beautiful golden crust on all sides. This step is crucial for locking in the juices and flavor of the meat. After searing, transfer the fillet to the oven or continue cooking it on the stovetop until it reaches your desired level of doneness. The internal temperature should ideally reach around 145°F (63°C) for optimal tenderness.
Preparing the Purée
While the pork is cooking, you can prepare the accompanying purée. A classic choice would be a smooth potato purée or perhaps a seasonal vegetable purée, such as cauliflower or parsnip, which would add a lovely creaminess and balance to the dish. Cook your chosen vegetable until tender, then blend it with butter and cream until silky smooth. Season the purée with salt and a hint of nutmeg or lemon juice to brighten the flavor.
Plating the Dish
Once everything is cooked, it’s time to plate your dish. Start with a generous scoop of the purée as the base, then slice the pork fillet and arrange it artfully on top. Spoon the luscious pen bun mushroom sauce over the pork, allowing it to cascade down the sides. Garnish with fresh herbs for a pop of color and an extra layer of flavor.
Conclusion
This pork fillet dish with pen bun mushrooms in a quick and easy sauce, accompanied by a velvety purée, is a wonderful way to showcase the rich flavors of the ingredients. With a bit of preparation and attention to detail, you can create a meal that is not only delicious but also visually stunning, making it perfect for any occasion. Follow the recipe closely, and enjoy the delightful results of your culinary efforts!
Ingredients: simple, total time: 45 min., 2 servings
1 large pork fillet 630 g/ cut in 1 cm thickness
salt and pepper to taste
1 teaspoon bio dry spice/ Vegeta
thyme/ or marjoram to taste
1 Tablespoon vegetable oil
Mashed Potatoes Purée:
4 potatoes/ diced and boiled
1 cube butter/ 15 g
150-170 ml milk
salt to taste
Porcine Mushrooms:
250 g of dry porcine mushrooms/cut into leaves/ or fresh or frozen, 150 ml liquid/ penny bun
100 ml of white wine
35 g of butter
black pepper to taste
pinch of salt
pinch of thyme
Preparation:
Pour hot water over the porcini mushrooms and let them stand for 15 minutes. Reserve 150 ml of this water for later use. If using fresh porcini mushrooms, slice them thinly. For frozen mushrooms, allow them to stand for 2 hours and retain the liquid.
Coat the pork fillet with vegetable oil and rub thyme on all sides. Season with dry spices, Vegeta, pepper, and salt to taste.
Wrap the fillet in plastic wrap and refrigerate for approximately 30-40 minutes. This step can be omitted if time is limited. After marination, slice the fillet into 1 cm thick steaks.
Meanwhile, peel and wash the potatoes, then cut them into smaller pieces. Boil them in water for about 25 minutes. Mash the potatoes with a fork, add a cube of butter and salt, and combine with a fork. Gradually incorporate milk while stirring with a hand whisk. Once the desired purée consistency is achieved, set aside and cover with a lid.
In a small amount of oil, fry the pork fillets cut into 1 cm slices. Cook on both sides until well browned.
Transfer the cooked fillets to a shallow plate and cover.
Sauté the drained porcini mushrooms in the same pan with melted butter over low heat. Add white wine and simmer for 1-2 minutes to allow the alcohol to evaporate. Once the alcohol has evaporated, add the reserved mushroom liquid or water and simmer for 2 minutes.
Return the pork fillets to the porcini mushrooms, stir the ingredients well, then cover with a lid and cook for about 5-7 minutes. The sauce should thicken during cooking. Note that porcini mushrooms should not be overcooked. Turn off the heat.
Serve the mashed potatoes and pork fillet with porcini mushrooms on shallow plates. Drizzle a little sauce over the purée.
Buon appetito!
NOTE:
Do not cook porcine mushrooms for more than 10 minutes.
Don't ever throw away the liquid where the porcine mushrooms are left, they give them an incredible flavor and are necessary for the sauce.
Instead of white wine, you can use cognac. If you work with cognac, you can flambé the mushrooms.
If you accidentally threw away the liquid from the mushrooms and did not read the entire recipe to the end, you can add broth. But then don't add salt too much on meat and mushrooms!
Cover the rest of the food in a container, keep in the refrigerator for up to 3 days.
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