Pork Medallions with Porcini Mushroom Sauce
Pork Medallions with Porcini Mushroom Sauce
Cooking Light, MAY 2006
Too many onions. That’s all I thought of when I first tasted this recipe. If you’re going to make this recipe, reconstitute the mushrooms in the morning before you leave for work. I was STARVIN when I got home and was frustrated to find out it took 30 min!! I usually complain because there’s not enough sauce, but this time there was too much and it didn’t thicken like I thought it would. All the flavors were good once you got past all the onions. Next time, I’ll reduce the onions, or just use some shallots and I’ll reduce the amount of mushroom broth that’s added. We had Marsala and that made for a very nice base to the sauce, but I think a nice dry red would be just as good. KnifeCutting boardMeasuring cups and spoonsMini CuisinartLarge non-stick skilletTongs
