Rustic Lunch

By Chriesi

Ingredients

• 1 pork tenderloin
• 300 g flour
• 300 g coarse salt
• 3 egg white
• 2 handful of hay
• 200 g chanterelle mushroom
• 2 king trumpet mushroom
• 2 tablespoon butter
• 1 shallot
• 50 ml white wine
• 100 ml chicken stock
• 200 ml heavy cream
• 3 tablespoon grated parmesan
• 2-3 thyme twigs
• salt, pepper

Details

Adapted from almondcorner.blogspot.com

Preparation

Step 1

Knead a dough out of egg whites, salt and flour. Roll out and place hay, meat and hay on it. Cover with another piece of dough and bake for 40-50 minutes on 180°C. Slice mushroom.
Heat butter, add chop shallot and mushroom, fry for 3-4 minutes, add wine and let it absorb. Add chicken stock and thyme, cook for a minute, add heavy cream and parmesan, let it reduce a bit. Season with salt and pepper. Serve with polenta.