Pork And Wild Mushroom Stew - cooking recipe

Ingredients

1/2 oz dried wild mushrooms, rinsed well
1/2 lb shallots
2 tbsp butter
1 1/3 lbs pork tenderloin, diced
2 None carrots, peeled and sliced
1 cup dry white wine
1 tsp vegetable bouillon powder
2/3 cup whipping cream
3-4 tbsp cornstarch
None None pappardelle pasta, prepared according to package instructions, to serve

Preparation

Soak the mushrooms in warm water for 1 hour. Blanch the shallots in a pan of boiling water for 30 seconds-1 min. Peel off the skin.
Heat the butter in a saucepan, add the pork and fry for 3-4 mins. Season and remove from the pan. Add the shallots and carrots to the pan and stir-fry for 1-2 mins. Add the mushrooms and soaking liquid, wine, bouillon powder and 1/2 cup water. Cover and simmer for 10-15 mins.
Stir the cream into the stew. Mix the cornstarch with 5 tbsp water and stir until smooth. Mix into the stew, add the pork and bring to a boil. Simmer for 2-3 mins, stirring. Season and serve with the pappardelle.