Pork And Morel Stew

• 2 tbsp butter
• 1 1/4 lb pork loin, diced
• 8.75 oz shallots, peeled
• 2 None medium carrots, peeled and sliced
• 1/3 cup dried morels, rinsed well, soaked in warm water for 1 hour
• 3/4 cup dry white wine
• 1 None vegetable bouillon cube, crushed
• 2/3-3/4 cup heavy cream
• 3-4 tbsp cornstarch, mixed with 5 tbsp water until smooth
• None None pappardelle, to serve

1. Heat butter in a saucepan, add pork and saute for 3-4 mins. Season then remove from pan. Add shallots and carrots and saute for 1-2 mins. Add morels, morel soaking liquid, wine, crushed bouillon cube and 1/2 cup water. Cover and simmer for 10-15 mins. Add cream then cornstarch slurry. Add pork and bring to a boil. Simmer for 2-3 mins, stirring. Season. Serve with pappardelle.

butter, pork loin, shallots, carrots, morels, white wine, vegetable bouillon cube, heavy cream, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/21794 (may not work)