Pork And Wild Mushroom Stew

• 1/2 oz dried wild mushrooms, rinsed well
• 1/2 lb shallots
• 2 tbsp butter
• 1 1/3 lbs pork tenderloin, diced
• 2 None carrots, peeled and sliced
• 1 cup dry white wine
• 1 tsp vegetable bouillon powder
• 2/3 cup whipping cream
• 3-4 tbsp cornstarch
• None None pappardelle pasta, prepared according to package instructions, to serve

1. Soak the mushrooms in warm water for 1 hour. Blanch the shallots in a pan of boiling water for 30 seconds-1 min. Peel off the skin.
2. Heat the butter in a saucepan, add the pork and fry for 3-4 mins. Season and remove from the pan. Add the shallots and carrots to the pan and stir-fry for 1-2 mins. Add the mushrooms and soaking liquid, wine, bouillon powder and 1/2 cup water. Cover and simmer for 10-15 mins.
3. Stir the cream into the stew. Mix the cornstarch with 5 tbsp water and stir until smooth. Mix into the stew, add the pork and bring to a boil. Simmer for 2-3 mins, stirring. Season and serve with the pappardelle.

wild mushrooms, shallots, butter, pork tenderloin, carrots, white wine, vegetable bouillon powder, whipping cream, cornstarch, pasta

Taken from recipes-plus.com/api/v2.0/recipes/17359 (may not work)