Pork meatballs and forest mushrooms in a creamy sauce


Once again, this recipe is breathtaking, tasty and surprisingly simple.

It can be done as well on a Tuesday evening with the family as at an important reception.

The pork balls are tender and comforting and the mushrooms in forest sauce add a sophisticated touch to the dish.

All you have to do is accompany it all with greens, a vegetable of your choice or even a good rice and voila! In addition to wowing your guests, you can be proud to showcase Quebec products in your kitchen.

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Makes 4 servings.

Ingredients

Pork meatballs

Note: this recipe does not require eggs or breadcrumbs. The spice blend already contains everything you need to make the meatballs hold together and are perfectly seasoned.

Ranger Sauce

  • 1Forest mix of Quebec dried mushrooms
  • Olive oil
  • 1 cup 35% cream
  • 1 French shallot or half an onion, finely chopped
  • 1/4 cup of white wine
  • 1/4 cup ofbone broth, or 1/2 cube of chicken broth or veal stock
  • salt and pepper
  • parsley or rosemary to taste

 

Preperation

Pork meatballs

  1. Preheat the oven to 400 degrees Fahrenheit;
  2. Combine all the ingredients in a bowl;
  3. Make uniform balls about an inch in diameter;
  4. Spread evenly on a baking sheet lined with parchment paper;
  5. Bake for 20 minutes in the center of the oven.

Ranger Sauce

  1. Soak the mushrooms in lukewarm water for 10 minutes;
  2. In a hot pan, brown the shallot or onion in the oil for about 5 minutes;
  3. Add the mushrooms and cook for about 5 minutes;
  4. Add cream and reduce by half or until desired consistency;
  5. Deglaze with the white wine and let evaporate for a few minutes;
  6. Season to taste.

 

Presentation

Place the forest sauce at the bottom of a deep dish and add the meatballs on top. Garnish with a few sprigs of thyme if desired. Serve with your choice of greens, vegetables or rice.

Enjoy your meal.


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