Chicken or Pork in Parmesan Cream with Sherry Marinated Mushrooms
I use pork neck steaks or pork fillet (or skinless, filleted chicken or veal rump)
Using boneless meat, I allow 180g raw meat per person for a generous portion
For 6 portions (about 1kg chicken breast fillets or boneless pork) you need:
2ml ground black pepper
30ml canola oil
30ml white wine or mild white wine vinegar
10ml chopped thyme
1 medium sized white onion or 2 shallots, finely chopped
1 clove garlic, crushed
Optional: 30g dried porcini finely chopped and soaked in 100ml warm water for about 1 hour, or longer
30g finely grated, good quality, parmesan
Salt and pepper to taste
Pasta to serve: I prefer tagliatelle, make your own or buy fresh pasta if possible!
Prepare the meat 3-4 hours before use
Cut the meat into small steaks or into bite sized cubes
Place the meat in a bowl with the marinade ingredients and allow to stand at room temperature until required
As the marinade has oil, I use it to cook the meat in. Place about 20ml in a saucepan or frying pan, bearing in mind that you will be making the cream sauce in the same pan.
Heat the pan and add the meat allowing only a single layer in the pan. Sear the meat quickly on all sides, to lightly brown it. Cook for another few minutes until the meat is cooked through, especially in the case of pork or chicken. Remove the meat from the pan and set it aside.
The cream sauce
Add further 20ml meat marinade to the pan, add the onions and cook them until they are soft and glossy, add the garlic and cook for a further 2 minutes, stirring continually.
Add the pre-soaked mushrooms and liquid (optional), cream and the parmesan and allow it to simmer for about 3 minutes
Add the meat to the cream sauce
Taste and add salt and pepper if required
Cook the pasta
Add 30ml of the mushroom marinade and half of the creamy meat sauce to the pasta, toss well to coat the pasta and divide it into serving bowls or plates (I like to use a shallow bowl)
Spoon over the remaining cream sauce
Casually arrange the marinated mushrooms on top and sprinkle with a few fresh thyme leaves