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Wild Pork with Mushroom and Marsala

wild pork with mushroom and marsala

Wild pork with Mushroom and Marsala

  • 1 large onion
  • ½ cup shiitake mushrooms
  • ½ cup brown mushrooms
  • ½ cup flour
  • Salt and pepper
  • Olive oil for frying
  • ½ cup Marsala wine
  • Bunch of parsley
     
  1. Prepare the onions and mushrooms by slicing them thinly. If your pork has bones, cut them away and then give the meat a pounding with the flat side of a tenderiser or rolling pin.
  2. Flatten the pork until it is around 8ml thick.
  3. Pour the flour in a bowl and season with salt and pepper before draining your pork through. Cook it in hot oil for a couple of minutes on each side until brown.  Add the onions and mushrooms and let them cook down a bit.
  4. Pour in the marsala wine and let it boil away until it has thickened up and the pork has cooked through.
  5. Season with salt and pepper and pop on a garnish of chopped parsley.
     

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