How to make it

  • Slice pork into 1 inch rounds. Cover with film or baking paper and flatten into medallions about 1/2 inch thickness.
  • Season with salt & pepper and saute on medium heat in a mixture of oil and butter until cooked through. Do not overcook Once cooked put aside
  • Add the garlic and marsala wine to the same pan scraping up any brown bits
  • Put the dried porcini mushrooms in a cap of hot water and leave to soak for 20 minutes.
  • Drain the porcini reserving the water they soaked in
  • Coarsley chop all mushrooms in a food processor
  • In the same skillet saute the mushrooms on low heat until lightly browned .Once the water the mushrooms let out evaporates add 2 teaspoons flour and mix well.
  • Add gradually the water the porcini mushrooms soaked in, removing any grit.
  • Return the pork to the pan and heat slowly.
  • Serve pork with sauce

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