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Pork Fillet with Porcine Mushrooms

Updated: Jul 15

  • Pork fillet with wonderful pen bun mushrooms in a sauce that is quick and easy to make in combination with purée. There are a few steps that you need to do in advance before preparing this dish. Follow recipe.

Ingredients: simple, total time: 45 min., 2 servings
  • 1 large pork fillet 630 g/ cut in 1 cm thickness

  • salt and pepper to taste

  • 1 teaspoon bio dry spice/ Vegeta

  • thyme/ or marjoram to taste

  • 1 Tablespoon vegetable oil

Mashed Potatoes Purée:

  • 4 potatoes/ diced and boiled

  • 1 cube butter/ 15 g

  • 150-170 ml milk

  • salt to taste

Porcine Mushrooms:

  • 250 g of dry porcine mushrooms/cut into leaves/ or fresh or frozen, 150 ml liquid/ penny bun

  • 100 ml of white wine

  • 35 g of butter

  • black pepper to taste

  • pinch of salt

  • pinch of thyme

  1. Pour hot water over the porcine and let it stand for 15 minutes. Save 150 ml of that water for later. If you are working with fresh porcine mushrooms, cut them into thin leaves. If they are frozen, let them stand 2 h and don't throw away liquid!

  2. Pork fillet coat with vegetable oil, rub thyme on all sides. Season with dry spice/ Vegeta, pepper, salt to taste.

  3. Wrap with transparent foil, then leave in the refrigerator for about 30-40 minutes. You can skip this step if you are short on time. After the spinning time, cut them into smaller steaks 1 cm thick.

  4. During that time, peel, and wash the potatoes, cut them into smaller pieces. Boil them in water for about 25 minutes. Mash the potatoes with a fork first, add a cube of butter, salt, and combine with a fork. Gradually add milk and stir with hand whisk at the same time. When you get the purée consistency that you want, set aside, and cover with a lid.

  5. In very little oil, fry pork fillets cut into 1 cm. Fry on all both side until well browned.

  6. Transfer the finished fillets to a shallow plate and cover.

  7. Sauté the drained porcine mushrooms in the same pan with melted butter, on low heat. Add white wine, simmer for a 1-2 minutes, let the alcohol evaporate. When the alcohol is gone, add liquid from mushroom or water, simmer 2 minute.

  8. Return pork fillets to the porcine mushrooms, stir well ingredients, then cover with lid, cook about 5-7 minutes. The sauce must become thick during cooking. Remember, porcine mushrooms are never overcooked! Turn off the heat.

  9. Serve mashed potatoes, pork fillet with porcine mushrooms in shallow plates. Add a little juice over the purée.

Buon appetito!

Pork Fillet with Porcine Mushrooms


  • Do not cook porcine mushrooms for more than 10 minutes.

  • Don't ever throw away the liquid where the porcine mushrooms are left, they give them an incredible flavor and are necessary for the sauce.

  • Instead of white wine, you can use cognac. If you work with cognac, you can flambé the mushrooms.

  • If you accidentally threw away the liquid from the mushrooms and did not read the entire recipe to the end, you can add broth. But then don't add salt too much on meat and mushrooms!

  • Cover the rest of the food in a container, keep in the refrigerator for up to 3 days.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


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