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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 mushroom, quartered 1/2 lb (225 g) shiitake mushrooms, stems trimmed, halved 1/2 cup (125 mL) creama 18% 2 clove garlic, minced 2 green onion, 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
2 Votes
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

  • 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 mushroom, quartered
  • 1/2 lb
    (225 g)
    shiitake mushrooms, stems trimmed, halved
  • 1/2 cup
    (125 mL)
    creama 18%
  • 2
    clove garlic, minced
  • 2
    green onion, 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
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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