Émince de Porc aux Champignons

A Swiss recipe, ‘”the way Lydia used to cook”. – Serves 6.


  • Pork filet “tenderloin” 500-750 g

  • 1/2 onion, chopped

  • 3 cloves of garlic, minced

  • 20 g dried morels (mushrooms)

  • 50 ml white wine (dry)

  • 1 tbsp cornstarch

  • 1 tbsp chicken bouillon

  • 50 ml. cream (35 %)

  • 50 g butter

  • 2 tbsp flour

  • Salt, pepper and paprika according to your taste


  • Method Soak mushrooms in hot water for a minimum of one hour and set aside.
  • Remove silver skin from meat, cut into cubes of 3 x 2 x 2 cm.
  • In a bowl dissolve cornstarch and bouillon in white wine, stirring well, and set aside.
  • dust meat with flour and set aside.
  • Drain soaked mushrooms and chop, then set aside.
  • In a frying pan melt butter (medium heat), then add onions and garlic. Stir-fry until golden.
  • Add meat and mushrooms, stir-fry for 2-3 minutes maximum, so meat stays tender.
  • Then add ‘wine/bouillon-cornstarch’ mixture, let simmer for 5 minutes, stirring occasionally.
  • Add cream and seasoning, stir and serve.

Superb ! – ‘Roesti’ Swiss potato dish goes well with this and also a mixed salad, if you like.

This recipe donated by Montreal-Lakeshore Rotarian, Heinz Ritter