Truffle Hunter Fricassee
This Truffle Hunter Fricassee Recipe braises Pork, fresh Mushrooms, and a touch of Truffle Oil in creamy sauce with White Wine and Sherry.
Cream, Mushrooms, Pork, Truffle Oil, White Wine
cut into small cubes;
sliced fresh Mushrooms;
Dry White Wine;
Salt and freshly ground Black Pepper;
Sweat the mushroom slices in a pan with oil until the water they throw off has evaporated.
Add two tablespoons of the butter to the pan, let it melt and coat the mushrooms, then add the lemon juice and a liberal sprinkling of ground pepper and fry the mushrooms until turning golden.
Remove the mushrooms to a bowl and fry the pork cubes, in batches, if necessary, until they are just beginning to brown. Lightly salt and remove to a bowl.
Add the onions, garlic and white wine to the pan and deglaze, scraping the bottom free of brown ‘bits’, and reduce the liquid until almost evaporated.
Add the mushrooms and the truffle oil to the pan, then sprinkle in the flour to coat the mushrooms, being careful not to let the flour clump.
Allow the flour to cook for a minute or two to remove the raw taste, then add the stock and sherry and cook until the liquid has thickened and reduce by half.
Add back the meat, followed by the cream and the remaining butter, and cook for several minutes more, making sure the liquid doesn’t boil.
Truffle Hunter Fricassee https://sybaritica.me/truffle-hunter-fricassee-recipe/