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Fresh Pappardelle with Pork, Mushrooms and Cheese https://www.metro.ca/userfiles/image/recipes/Pappardelle-porc-champignons-fromage-6647.jpg PT20M PT20M PT40M
Season the pork slices and dust with flour. In a large skillet heat 15 ml (1 tbsp) of butter on medium high, and fry the pork for 1 minute on each side or until browned. Remove the pork from the pan and set aside. Add the stock to the pan and cook for 2 minutes or until reduced by three quarters. Pour over the meat. Return the pan to the heat and sauté the onion in the remaining butter and oil for 2 minutes, until beginning to brown. Add the mushrooms and season. Sauté for 5 minutes until the mushrooms have softened and begun to brown. Add the cream, garlic and green onions. Add the pork and reduced stock, bring to a boil, and cook for 1 minute or until the pork is heated through and the sauce has begun to thicken. Adjust the seasonings. Boil the pasta in a generous amount of salted water until al dente. In a serving dish, toss the drained pasta with the warm pork and sauce and 3/4 of the asiago cheese. Serve with the remaining cheese and plenty of freshly ground black pepper.
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1 lb (450 g) pork tenderloin, trimmed and cut into 1 cm (1/2 in) slices Salt and freshly ground pepper to taste 1 tsp. (5 mL) flour 2 Tbsp. (30 mL) salted butter 1 Tbsp. (15 mL) olive oil 1/2 cup (125 mL) chicken broth (low sodium if using a prepared stock) 1 large onion, peeled and sliced 1/2 lb (225 g) crimini mushrooms, quartered 1/2 lb (225 g) shiitake mushrooms, stems trimmed, halved 1/2 cup (125 mL) creama 18% 2 cloves garlic, minced 2 green onions, chopped 1 lb (450 g) fresh pasta sheets, cut into ribbons 2.5 cm (1 in) wide 1/3 lb (150 g) asiago cheese, coarsely grated
Fresh Pappardelle with Pork, Mushrooms and Cheese

Fresh Pappardelle with Pork, Mushrooms and Cheese

Rate this recipe
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4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (450 g)
    pork tenderloin, trimmed and cut into 1 cm (1/2 in) slices
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    FRESH PORK TENDERLOIN

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    $5.99 /lb

    13.21/kg



  • Salt and freshly ground pepper to taste
  • 1 tsp.
    (5 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    25 kg, SELECTED VARIETIES


    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    salted butter
  • 1 Tbsp.
    (15 mL)
    olive oil
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    MAZOLA OILS

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    1.42 L SELECTED VARIETIES


    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    chicken broth (low sodium if using a prepared stock)
  • 1
    large onion, peeled and sliced
  • 1/2 lb
    (225 g)
    crimini mushrooms, quartered
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 G PRODUCT OF ONTARIO


  • 1/2 lb
    (225 g)
    shiitake mushrooms, stems trimmed, halved
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 G PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    creama 18%
  • 2
    cloves garlic, minced
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    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 2
    green onions, chopped
  • 1 lb
    (450 g)
    fresh pasta sheets, cut into ribbons 2.5 cm (1 in) wide
  • 1/3 lb
    (150 g)
    asiago cheese, coarsely grated
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    SELECTION COTTAGE CHEESE

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    500 g SELECTED VARIETIES


    IRRESISTIBLES GRATED PARMESAN CHEESE

    IRRESISTIBLES GRATED PARMESAN CHEESE

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    250 g


    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

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    DELI CUT, 2.86/100 g


    ILE DE FRANCE BRIE, CAMEMBERT, AGROPUR IMPORT COLLECTION STILTON BLUE. RUSTIC CAMEMBERT, MANCHEGO, SAINT AGUR, CAMBOZOLA OR LIMBURGER CHEESE

    ILE DE FRANCE BRIE, CAMEMBERT, AGROPUR IMPORT COLLECTION STILTON BLUE. RUSTIC CAMEMBERT, MANCHEGO, SAINT AGUR, CAMBOZOLA OR LIMBURGER CHEESE

    $7.99 ea.

    125 - 250 g


Imprimer ma sélection

Preparation

Season the pork slices and dust with flour.

In a large skillet heat 15 ml (1 tbsp) of butter on medium high, and fry the pork for 1 minute on each side or until browned.

Remove the pork from the pan and set aside. Add the stock to the pan and cook for 2 minutes or until reduced by three quarters. Pour over the meat.

Return the pan to the heat and sauté the onion in the remaining butter and oil for 2 minutes, until beginning to brown.

Add the mushrooms and season. Sauté for 5 minutes until the mushrooms have softened and begun to brown. Add the cream, garlic and green onions.

Add the pork and reduced stock, bring to a boil, and cook for 1 minute or until the pork is heated through and the sauce has begun to thicken. Adjust the seasonings.

Boil the pasta in a generous amount of salted water until al dente.

In a serving dish, toss the drained pasta with the warm pork and sauce and 3/4 of the asiago cheese.

Serve with the remaining cheese and plenty of freshly ground black pepper.

Source : Saputo

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