PORK TONGUE WITH FRESH PORCINI MUSHROOMS is a tasty and refined main course, perfect for a special dinner.
The pork tongue, a lean and flavorful meat, perfectly matches the intense taste of porcini mushrooms, a typical product of the autumn season. This recipe brings with it the intense flavors of the undergrowth, perfect to be served even during the Christmas holidays.
The recipe is relatively simple to prepare and requires few ingredients. First, you must clean the porcini mushrooms, removing the soil and damaged parts. Then, proceed with cooking the mushrooms in a pan with a drizzle of olive oil, a clove of garlic, and a sprig of rosemary.
Few ingredients make up this PORK TONGUE WITH FRESH PORCINI MUSHROOMS recipe, but the secret to obtaining tender meat and a flavorful broth is to follow all the steps I will explain to you.
Below are other recipes with fresh porcini mushrooms:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Portions: 6
- Cooking methods: Slow cook, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 370.98 (Kcal)
- Carbohydrates 1.42 (g) of which sugars 0.95 (g)
- Proteins 39.08 (g)
- Fat 21.22 (g) of which saturated 7.74 (g)of which unsaturated 15.74 (g)
- Fibers 2.18 (g)
- Sodium 339.19 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs pork loin
- 1.1 lbs porcini mushrooms (fresh)
- 1/2 onion
- 1 clove white garlic from Piacenza
- 1/4 cup white wine
- 2 tbsp butter
- to taste chopped parsley
- 1 tbsp extra virgin olive oil
- to taste vegetable broth
- to taste salt
- to taste pepper
- 4 slices bacon
Tools
- Earthenware Pots Colì Majolica and Earthenware since 1650 Brunella Pot with Lid, Earthenware, Brown, 9.5×4.7
Steps pork tongue with fresh porcini mushrooms
Start by putting the oil, butter, and a sprig of rosemary in a casserole, add the tongue and brown it over high heat on all sides. Deglaze with a little white wine and once evaporated, salt, pepper, add the slices of bacon, and a little vegetable broth. Cook for about 30/40 minutes, gradually adding more hot broth to prevent the meat from drying out too much.
Meanwhile, in a separate pan, sauté the chopped onion with a drizzle of oil and butter. When it is wilted, add the previously cleaned and cut mushrooms. Let them flavor for a few minutes, deglaze with a little white wine, season with salt and pepper, and cook for about 15 minutes.
When cooking is complete, add the washed and chopped parsley, mix and combine the mushrooms with the pork tongue to flavor it. Continue cooking the meat for another 45 minutes. Once ready, slice the loin and plate it with the cooking base and mushrooms. Enjoy your meal!
Storage, variations, tips, pork tongue with fresh porcini mushrooms
Variations: You can cook the mushrooms together with the loin, preparing a sauté of garlic and onion, adding them just before deglazing with white wine. If you want to add a special touch, once ready, blend part of the mushrooms to obtain a cream to wrap the loin slices.
Tips: To cut the tongue precisely wait until it cools down a bit, so the meat does not flake. Make sure the cooking base is not too dry, if necessary, add half a ladle of broth, so you can reheat and flavor the loin just before serving.
Storage: The pork tongue with fresh porcini mushrooms can be stored in the fridge, inside an airtight container for about 2 to 3 days. Before eating, reheat it in a pan adding a little water or vegetable broth.
