Pork strips with creamy apricot & mushroom

for 4 persons


4 stems of parsley
1 onion
150 g king trumpet mushrooms
150 g brown button mushrooms
600 g pork fillet
2 tablespoons olive oil
Salt and pepper
200 g ribbon noodles
75 ml dry white wine
125 ml vegetable stock
150 g crème fraîche
2 tablespoons Darbo Double Fruit rose apricot fruit spread

for 4 persons


Wash the parsley and shake it dry, then cut the leaves of 3 stems into thin strips. Peel the onion and cut it into strips. Clean and scrub the mushrooms, and cut them into thick slices. Wash the meat, dab it dry and cut it into strips. Heat 1 tablespoon oil in a pan. Fry the mushrooms in it for approx. 4 minutes. Season with salt and pepper, then remove from the pan. Heat 1 tablespoon oil in the pan. Sear the meat in it and season with salt and pepper. Add the mushrooms, mix them in and remove again. Prepare the noodles in boiling salted water as per the instructions on the packet. Pour white wine and stock onto the juice in the pan, and allow to simmer for approx. 5 minutes. Stir in Darbo rose apricot fruit spread, 2/3 of the parsley strips and crème fraîche. Season the sauce with salt and pepper. Add the mushrooms and meat, then heat up (do not bring to the boil). Serve the noodles and pork strips, and garnish with the remaining parsley.


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