This is a fantastic recipe out of one pot. I like to prepare always 3-4 portions and have the rest frozen for a later day, when we are not in the mood to cook. The whole meal takes a bit preparation time, but its easy to do and absolute delicious. You can impress even your valued guests with it.

The following recipe is my version, how we like it at home. You can do it however you like, add whatever you like, by example tomato sauce like they do in the Tuscany, Italy or add cheese and gratinate or, or, or ! There are hundreds of possibilities.

          Filet pot Tuscany (left) and filet gratin out the oven (right).

Ingredients.

1kg mushrooms, best button mushrooms, they have no strong own taste,
cut to your desired size, about 2×2 centimeters,
2 pork fillets, about 800 gram,
1 medium size red paprika, sliced into small cubes,
3 medium size white onions, sliced into small cubes,
300g pasta,
6 cloves of garlic, finely chopped,
175 gram bacon, sliced into small cubes or strips,
700ml beef broth,

Most of my prepared ingredients. The pork has already a bit browned from the lemon marinade.

500ml double cream, (in Germany you can use cooking cream),
200g sour cream, (in Uruguay you can use queso blanco),
little oil,
150ml white wine,
3 tablespoons mushroom spice mix, I made my own – see recipe down there,
60 gram (one sachet) tomato paste,
3 tablespoons Dijon mustard, or any other spicy mustard,
1 lime or 1 medium size lemon,
1/2 a cup of chopped parsley,
pepper and salt to season,

Two wonderful pork fillets. For this recipe they need to be trimmed from all fat and skins (as I did above, the top one still with skin/fat and the bottom one trimmed already), because we do not fry them (frying would burn the fat and skin off) before adding to the sauce.

How to do.

Cut the fillet into thumb-sized slices (little fillets), season with pepper and salt.
Pour the lime juice over the meat and mix well. Set aside.

Fry the onions and bacon in a little oil.
Add the garlic and paprika a little later and fry.
Deglaze your pot with the wine and stir in the tomato paste.
Add the mustard and mushrooms and cook on medium for 15-20 minutes, with lid on.

            I love cooking in my big Le Creuset pot. It’s like cooking in a Dutch Oven. Left frying the onions and the bacon. Right, deglazing and adding paprika and mustard.

Now add the cream, about 2 full tablespoons of the mushroom spice and the parsley.
Add half of the beef broth, you can add later more, the pot should be always like a
saucy stew but not a soup, so please keep an eye on it.
Then add the pasta, I prefer Rotini, Fusili or Penne, some pasta which takes on
the sauce very well,
Lid on and cook for another 20-30 minutes, at least till pasta is done to your satisfaction.

           The broth, mushrooms are in and cooked down (left), now we add cream and parsley (right).

Check after 15 minutes and add more spice mix if necessary (I added 2 more tablespoons), season well with salt and pepper.
Now add the meat (may be a bit more broth) and cook for another 10-15 minutes. The meat should be cooked through (no pink pork please), but not overdone.

         More spice mix was added (left) and the sauce is well seasoned, the smell is incredible. Finally the meat is in (right) and we simmer till its done.

Tips.

Serve, if you like, with a side salad and some fresh French Baguette.
Leftovers can be frozen well. When warmed up again, add a bit fresh cream for the sauce.

Done – ready to dig in and enjoy !

This dish goes well with a cool spicy dry white wine, like a nice Chenin Blanc, a well known Anjou wine from the Loire Valley, France. In Germany we would choose a strong Riesling and here in Uruguay I prefer the Albarino.

My own Mushroom Spicemix.

Some ingredients need to be finely sliced and then oven-dried or very well sun-dried, that you can grind them to a dry powder. These are:

Slices of carrot, celery, garlic, white onion and savory.
Savory is often to buy as powder already. Here in Uruguay Ajedrea.

  In Germany one can buy ready made mushroom spice mixture. Here one example of many different mixtures. Not even expensive 100 gram for 3,– euro’s.  Not available in UY.

For the complete mixture I used the following amount of powders:

1 tablespoon each of carrot, celery, garlic, onion, savory, curcuma, basil, oregano,
red smoked paprika, shiitake mushroom powder and strong ground coffee.
1 teaspoon each of ginger, caraway, coriander, hot chilli, cardamom and mustard,
1/2 a teaspoon of fresh ground nutmeg.

Mix it all well together and keep the leftovers in a dark, closed jar for up to 2 month. This spice mixture is fantastic to use with all kinds of mushroom recipes – and others as well.
Try it out, the spice mixture as well as the whole recipe above, you will love it.