Pork and mushroom sauté recipe

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30 min

Quick and easy, the mustard in this saute gives a delicious French-style taste.


  • 15g (1/2oz) butter
  • 30ml (2tbsp) oil
  • 10 shallots, peeled and halved
  • 12 pork fillet medallions
  • 150g (5oz) chestnut mushrooms, wiped and halved
  • 300ml (1/2pt) dry white wine
  • 10ml (2tsp) Dijon mustard
  • 90ml (6tbsp) crème fraiche
  • 15ml (1tbsp) finely chopped chives, to garnish


  • Heat the butter and oil in a large non-stick frying pan. Add the shallots and fry for 1 min.

  • Season the pork with freshly ground black pepper and add to the pan. Fry for 1 min on each side until well browned. Add the mushrooms and fry over a high heat for a further minute.

  • Add the wine and mustard and reduce the heat to a simmer. Cook for 10-12 mins until the pork is cooked through. Remove the pork and vegetables from the pan and cover and keep warm.

  • Boil the liquid in the pan until it’s reduced by about half. Stir in the crème fraiche and heat through gently. Season to taste. Serve with French beans, a little of the sauce, and garnish with a few chopped chives.

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(27 ratings)
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