Mixed Mushrooms With Pork

Mixed Mushrooms With Pork
Mixed Mushrooms With Pork

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound fresh portabella and/or fresh shiitake mushrooms cleaned

  • 3

    tablespoons vegetable oil divided

  • 1

    pound pork tenderloin cut 2" pieces

  • 2

    large sweet red or yellow bell peppers cut 2" pieces

  • 1

    medium onion cut 1" pieces

  • 3/4

    cup water

  • 2

    teaspoons cornstarch

  • 1 1/2

    teaspoons fresh thyme leaves (or 1/2 tspn dried thyme, crushed)

  • 1

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 3/4

    cup dry white wine (or additional water)

Directions

Trim portabellas and cut into large pieces; remove shiitake stems and cut caps into halves; reserve. In large nonstick skillet, heat 2 tablespoons oil over medium heat. Add pork; cook and stir until it loses its pink color, 8 to 9 minutes; remove to plate and keep warm. To skillet, add remaining 1 tablespoon oil, peppers, onion and prepared mushrooms. Cover and simmer until vegetables are tender, about 10 minutes. In small bowl, combine water, cornstarch, thyme, salt and pepper; stir into mushroom mixture along with wine. Cook uncovered, stirring frequently, until sauce is clear and slightly thickened, 3 to 4 minutes. Return pork to skillet; cook only until hot. If desired, sprinkle with chopped parsley and serve over noodles. This recipe yields 4 servings.

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