4 tbsp olive oil
1 onion, sliced
½ tsp. chilli flakes
2 cloves garlic, finely chopped
2 pork fillets, cut into 1.5 cm medallions then cut in half
2 tsp. paprika
200g mixed mushrooms (chestnut, button, oyster, field)
50g dried porcini mushrooms
100ml white wine
200ml sour cream
½ bunch of chives, roughly chopped
Place porcini mushrooms in a bowl of warm water and rehydrated for 20 minutes. Drain and then reserve the liquid.
In a large sauté pan, add 2 tablespoons of oil and sweat off the onions with the garlic. Once softened, remove from the pan and put to one side.
Turn the heat up and add a little more oil. Add the mushrooms, including the drained porcini and cook for 5 minutes or until lightly coloured and soft. Now season the pork with the chilli flakes and paprika, then add the pork and sauté for another 5 minutes. Season with salt and pepper and return the onion mixture back to the pan. Pour in the wine and reduce then add the reserved mushroom liquid and boil for 6-8 minutes. Finish off with the butter and cream and allow to thick over a medium heat.
Serve on a large platter with a sprinkle of chives and accompanied with mashed potato, rice or pasta.