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Friday, October 30, 2020

Recipe : Pork, Mushroom, and Artichoke Fricassee

Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.

TOTAL TIME  45 mins
PREP  25 mins

  • 1 pork tenderloin (1 pound), cut into 2-inch rounds
  • Kosher salt and freshly ground pepper
  • 1/4 cup unbleached all-purpose flour
  • 3 tablespoons unsalted butter
  • 8 ounces mixed-mushroom blend (sliced, if large)
  • 1 tablespoon minced garlic (from 2 cloves)
  • 1 tablespoon Dijon mustard
  • 2 cups low-sodium chicken broth
  • 1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)
  • 1/4 cup heavy cream
  • Chopped flat-leaf parsley, for serving

1. Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.

2. Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.


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