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Fresh Pappardelle with Pork Recipe

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Ingredients

Season the pork slices and dust with flour. In a large skillet heat 15 ml (1 tbsp) of butter on medium high, and fry the pork for 1 minute on each side or until browned. Remove the pork from the pan and set aside. Add the stock to the pan and cook for 2 minutes or until reduced by three quarters.
Pour over the meat. Return the pan to the heat and sauté the onion in the remaining butter and oil for 2 minutes, until beginning to brown. Add the mushrooms and season. Sauté for 5 minutes until the mushrooms have softened and begun to brown. Add the cream, garlic and green onions.
Add the pork and reduced stock, bring to a boil, and cook for 1 minute or until the pork is heated through and the sauce has begun to thicken. Adjust the seasonings. Boil the pasta in a generous amount of salted water until al dente. In a serving dish, toss the drained pasta with the warm pork and sauce and ³⁄₄ of the asiago cheese. Serve with the remaining cheese and plenty of freshly ground black pepper.
This is a perfect fall dish, with earthy mushrooms, tender pork and a deliciously cheesy sauce. Substitute chicken for pork, or use different kinds of mushrooms, depending on what you have on hand. The sauce may be cooled before adding the asiago and refrigerated for 2 days. Simply reheat and proceed with the recipe.