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Carbonnade of pork with mushrooms

Darina Allen
  • 60 minutes
  • Serves 4

INGREDIENTS

900 g

Pork, fillet

2 tbsp

Flatleaf parsley

225 g

Mushrooms

110 g

Onion

150 milliliters

Chicken stock

1

Lemon juice, fresh

110 g

Flour, white

1

Salt and freshly ground pepper

1 tbsp

Olive or sunflower oil

6

Croutons made with white bread

110 g

Butter

300 milliliters

Sour cream or light cream

60 milliliters

White wine, dry