Truffle Hunter Fricassee – Sybaritica

This Truffle Hunter Fricassee Recipe braises Pork, fresh Mushrooms, and a touch of Truffle Oil in creamy sauce with White Wine and Sherry.

• 3/4 lb Pork cut into small cubes;
• 3 cups sliced fresh Mushrooms;
• ¼ cup minced Onion;
• 1 tsp. Garlic paste;
• 4 Tbsp. Butter;
• 1 Tbsp. Lemon juice;
• 1.5 Tbsp. Truffle Oil;
• 1 Tbsp. Flour;
• ½ cup Dry White Wine;
• 1 cup Chicken Stock;
• ¼ cup Dry Sherry;
• ½ cup Heavy Cream;
• Salt and freshly ground Black Pepper;

• Sweat the mushroom slices in a pan with oil until the water they throw off has evaporated.
• Add two tablespoons of the butter to the pan, let it melt and coat the mushrooms, then add the lemon juice and a liberal sprinkling of ground pepper and fry the mushrooms until turning golden.
• Remove the mushrooms to a bowl and fry the pork cubes, in batches, if necessary, until they are just beginning to brown. Lightly salt and remove to a bowl.
• Add the onions, garlic and white wine to the pan and deglaze, scraping the bottom free of brown ‘bits’, and reduce the liquid until almost evaporated.
• Add the mushrooms and the truffle oil to the pan, then sprinkle in the flour to coat the mushrooms, being careful not to let the flour clump.
• Allow the flour to cook for a minute or two to remove the raw taste, then add the stock and sherry and cook until the liquid has thickened and reduce by half.
• Add back the meat, followed by the cream and the remaining butter, and cook for several minutes more, making sure the liquid doesn’t boil.