Recipes

Heat a non-stick skillet over medium high heat.

Add 1/2 TBSP of the butter.

When hot, add onions and saute until they soften a little.

Add mushrooms, some salt and pepper and the thyme.

Cover and cook until the juice comes out ot the mushrooms.

Remove mushrooms and onions and separate and save the liquid.

Return pan to the stove and add the other 1/2 TBSP of butter.

When it melts add the pork and cook until it takes on some color.

Remove the pork and add the chicken broth and the juice from the mushrooms, bring to the boil and let reduce 4 to 5 minutes (keep your eye on it so that it doesn't burn).

Add the cream and the meat and mushrooms and heat about 2 minutes until all is hot again.

You can serve this with rice, noodles or potatoes.

If you like, add a little white wine or brandy to the sauce while it is reducing.