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| with Mushroom Cream Sause




400 g (14 oz) Pasta;
4 Pork Medallions;
300g (11oz) Mushrooms;
6 tbsp Butter;
1 Bunch of Parsley;
2 Oninons; 1 Garlic Clove;
200 ml (4/5 cup) Vegetable Broth;
200 ml (4/5 cup) Cream;
1/2 Lemon; Nutmeg; Salt & Pepper to taste


1) Wash and chop the masrooms and parsley.
Peel and finely chop the onions and garlic. Heat up 2 tbsp of butter in a pan and saute the pork medallions for about 6 minutes on each side at medium heat. Keep warm in the oven.

2) Boil 4 liters of water with salt and then cook the pasta until al dante.

3) Melt 2 tbsp of butter in a pot and saute the onion and garlic on low until they become glassy. Then add the mushrooms and saute until the water disappears.

4) Add the parsely and vegetable broth and cook for 5-8 min. Then add the cream and sour cream and season with salt, pepper , nutmeg and lemon juice.

5) Serve the pork medallions over the pasta with the mushroom cream sause. Enjoy!