Meat — dried morels
Pork medallions with morel sauce
Tender pork medallions wrapped in bacon, served with a creamy morel and vermouth sauce. A rustic, characterful plate for dinner with friends.
- Serves
- 4 people
- Preparation
- 30 min
- Cooking
- 30 min
Ingredients
Method
Preheat the oven to 60 °C with a dish and plates inside. Soak the morels in water.
Wrap each medallion in a slice of bacon, season with salt and pepper. Sear them in batches for about 2 min 30 on each side in very hot roasting butter, then keep warm. Wipe out the pan.
Wash the morels, drain them and cut them in half. Finely chop the shallots, then fry them with the morels in the same pan. Pour in the vermouth and reduce almost completely.
Add the stock and 1 dl of cream, leave to bubble for about 10 minutes, then season with salt and pepper.
Lightly whisk the remaining cream and stir it into the mixture. Arrange the medallions on plates, spoon over the sauce and sprinkle with purslane.