Tag: pork

Pork Kidney and Mushrooms Stew Recipe


Ingredients (4 servings):

  • 6 pork kidneys, about 3/5 kgaIMG_6594
  • 1 cup whole milk
  • 1/2 kg button mushrooms
  • 100 g butter
  • 100 ml semi-sweet or semi-dry white wine
  • 4 garlic cloves
  • 200 ml sour creme
  • some parsley leaves
  • salt and pepper to taste

Preparation method:

  1. Cut each kidney in half horizontally.
  2. Remove their white inner membranes using a sharp, thin knife. Soak them in water and change water regularly until water is clear.aIMG_6601
  3. Place the kidney halves into a bowl and pour over the milk until it covers them all. Leave it in the fridge for 2-3 hours to soak all the unwanted smell and taste of them.aIMG_6604
  4. Cut the button mushrooms into quarters.Chopped mushrooms
  5. Remove the kidney halves from the milk, drain them and cut each of them into three.Remove the kidney halves from the milk, drain them and cut each of the into three.
  6. Heat about 2-3 tablespoons of butter in a frying pan and saute kidneys over high heat for 2 – 3 minutes; remove them from the pan and drain. Repeat the procedure until all the kidneys are sauteed.Saute kidneys in butter over high heat
  7. Melt 2 tablespoons of butter in a clean pan and lightly fry the chopped garlic for about a minute
  8. Add the mushrooms and wine, cover and saute them for 5 minutes.Add mushrooms and wine, cover and saute
  9. Add kidneys to the pan and cook for another 5 minutes.
  10. Add the cream, season with salt and pepper to taste and cook for about 3 minutes. lowering the heat.
  11. Sprinkle with chopped parsley.Add cream and sprinkle with chopped parsley
  12. Serve the stew still hot with fresh toast.

Pork Kidney and Mushrooms Stew Recipe
Pork Kidney and Mushrooms Stew Recipe


Pork Medallions with Caramelized Mushrooms and Fried Peaches Recipe

Ingredients (3 servings):

for the pork medallions:
  • about 6-700 g pork tenderloin
  • 1 tablespoon hot paprika powder
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1/2 cup white wine
  • salt to taste
  • 4 tablespoons butter
for the mushrooms:
  • 6 tablespoons extra virgin olive oil
  • 500 g smaller champignon (button) mushrooms
  • 3 tablespoons butter
  • salt and pepper to taste
  • 1-1/2 teaspoons fresh-chopped thyme leaves
  • 2 tablespoons fresh-squeezed lemon juice
  • 1/2 cup white wine
for the peaches:
  • 4-6 large firm peaches well ripe
  • 2 tablespoons butter
  • 3 tablespoons brown sugar


  1. Slice the tenderloin into 2 cm thick medallions.
  2. Put the meat slices into a bowl together with the soy sauce, paprika, lemon juice, garlic, half cup of wine and salt to taste. Let it marinate for 2-3 hours or overnight. 
  3. Cut the peaches into halves.
  4. To prevent the mushrooms to soak water just wipe them with a damp towel or just a little water.
  5. Heat the olive oil in a frying pan until hot then add the mushrooms with cap side down, in a single layer.  Let them fry without stirring for about 3 minutes until their caps are caramelized. If stirring quicker, they will release liquid and begin to boil.
  6. After these 3 minutes stir the and continue to fry them for about another 5 minutes.
  7. Add the butter and fry them for another 5 minutes, until nicely caramelized – golden brown.
  8. Lower a bit the heat, add thyme, lemon juice, the other half cup of wine and salt and pepper to taste. Simmer until the liquid evaporates leaving just a small amount of sauce glazing the mushrooms.
  9. Remove the mushrooms from the pan and set them aside, but leave a small amount of juices remaining in the pan.
  10. Melt 3 tablespoons of butter in the pan and fry the peaches with the cut side down for about 2-3 minute depending on the ripeness of the peaches, not too much not to become too mushy.
  11. Flip them over and sprinkle with brown sugar and brown this other side also for another 2 minutes. 
  12. Meanwhile, in another frying pan melt some butter and fry lightly the tenderloin slices on both sides for about 1-2 minutes per side.
  13. Serve on large plates 3-4 pork medallions, some fried peach halves and a handful of caramelized mushrooms.

Yellow Summer Squash Stuffed with Pork Recipe

Ingredients (2 servings):

  • 2 medium ball-shaped yellow summer squash (pumpkin)
  • about 400 g a bit fattier pork meat
  • 1 leek’s white part
  • 1 medium carrot
  • 3-4 cloves garlic
  • 2 slices bacon (about 50 g)
  • 100 ml dry wine
  • 2 tablespoons soy sauce
  • some hard cheese for topping
  • 2 berry (cherry) tomatoes

Preparation method:

  1. Dice the meat into small 1-1 1/2 cm cubes.
  2. Chop the garlic. Cut the leek lengthwise then slice it thinly.
  3. Slice the bacon into smaller pieces.
  4. Clean then grate the carrot.
  5. In a frying pan throw the bacon slices and fry them until golden-brown.
  6. Add the chopped garlic and leek and fry for another 2 minutes, adding some oil if needed.
  7. Add the diced meat and stir-fry for about 10 minutes until the meat is cooked and golden. At half of this process, add the grated carrot, soy sauce and hot paprika.
  8. Pour over the wine and simmer it down on medium-high heat, stirring not to burn.
  9. Preheat the oven at 180 C.
  10. In the meantime cut the tops of the summer squashes and the scoop theirs inside leaving a shell thick of about half a centimetre.
  11. Chop squashes scooped kernel. In a different pan, fry these squash bits with some oil and salt until golden and nicely scented.
  12. Add the fried squash to the meat pan, stir well together. Fry for another 2 minutes, season with salt and pepper to taste.
  13. Place the squash shells in an ovenproof dish and sweat them in the oven for 10-15 minutes.
  14. Remove temporarily the squash dish from the oven, fill the shells with the meat and vegetable mixture.
  15. Add on their tops some grated hard cheese and a berry tomato (or cherry one) in their middle.
  16. Place again the squash dish in the oven and bake for another 15-20 minute.
  17. Serve them still hot from the oven.