Portobello mushrooms

Pork tenderloin with mushrooms is a creamy dish that is great with potatoes or salad. The truffle oil gives it a savory taste, while the mushrooms adds some â€œumamiâ€ an indescribable delectable taste.

Serves 2

Ingredients:

900g pork tenderloin, sliced thinly

1 cup all-purpose flour

1/3 cup extra virgin olive oil

3 tablespoons butter

8 cloves garlic, chopped

1 Portobello mushroom, sliced

4 pieces fresh shiitake mushrooms, sliced

6 button mushrooms, sliced

1/3 cup white wine

1 tablespoon fresh thyme leaves

1/4 cup cream

1 teaspoon truffle oil

Salt and freshly ground pepper to taste

Season the flour with salt and pepper. Use this mixture to dredge the pork.

Next, heat the oil in a large saucepan over medium heat and melt the butter. Fry the pork tenderloin slices for 2-3 minutes per side or until golden brown. Transfer to a plate.

Place the Portobello and shiitake mushrooms in the same pan. Cook it for 3 minutes and then add the button mushrooms. Let it cook for another 5 minutes. Pour in the white wine and sprinkle with thyme.

Return the pork slices in the pan. Let it simmer until the liquid has been reduced to half. Stir in the cream and then adjust the taste by adding salt and pepper. Drizzle with truffle oil before serving.

Photo Courtesy Of: throughnothing

I have been spending time with my vegan friends these days and I truly admire their lifestyle. I must admit that I like eating meat such as steaks, burgers and stews once I a while, but I try to keep off these whenever I can. For me, there is no need to completely change my diet. All I do is avoid processed food as much as possible and I try to eat healthy home cooked meals.

Penne with Portobello cream sauce is a vegetarian dish that is surely a bestseller for all ages. We often prepare a similar version using canned mushroom soup, canned mushrooms and without the tomato paste, since we like it creamy. Feel free to use any type of mushrooms that are available- canned or fresh. You may also add a little butter while softening the mushrooms to make them tastier and to remove the woody taste especially when using wild mushrooms. Vegetables are also good additions to this tasty recipe. It is perfect with bread and salad as well.

Makes 6 Servings

Ingredients:

1 lb. penne pasta

1/4 cup olive oil

1/3 cup chopped onions

1/2 lb. chopped Portobello mushrooms

4 garlic cloves, minced

1 tablespoon truffle oil

2 1/2 cups heavy cream

2 tablespoons tomato paste

1 1/2 cup freshly grated Parmesan cheese

1/2 cup fresh basil, chopped

Salt and Pepper to taste

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. After, drain it and set aside.

In a large saucepan over medium flame, heat the oil. SautÃ© the Portobello mushrooms for 5 minutes or until soft. Next, add the garlic and onions. Season it with salt and pepper. Cook it for 4-6 minutes.

Stir in the heavy cream and tomato paste. Mix well. Increase the heat to high and bring it to a boil and then reduce the heat to low. Let the sauce simmer for 5 minutes until thick. Stir occasionally. Remove from heat and add the Parmesan, truffle oil and half of the basil. Add more salt and pepper to adjust the taste.

Place the pasta in the saucepan and gently toss until the penne is coated with the sauce. Divide the pasta into 6 plates or place it in a platter. Top it with the remaining basil and add more Parmesan if desired. Serve warm with garlic bread.

Photo Courtesy Of:Â _Nezemnaya

Pork Tenderloin with Mushrooms

Penne with Portobello Cream Sauce