Honey mushrooms with pork loin and sausage
- 2 lb honey mushrooms
- 1 onion
- 1 lb pork loin
- 1 lb pork sausage
- ½ cup dry white wine
- 2 leaves of bay leaves
- 1 handful parsley
- salt and pepper
- 1 pinch nutmeg
- meat broth
Use fresh honey mushrooms, not too big, wash them repeatedly to remove all soil residue and stew adding very little water, salt and a dash of vinegar. In a few minutes the mushrooms will reduce in volume by loosing water.
Meanwhile, slice the onion, soften it a little oil, and set it aside.
Lightly brown the pork loin, sliced, and the sausage in pieces in butter.
Cover the meat with the onions and mushrooms, previously drained, baste with dry white wine, add the bay leaf and a handful of chopped parsley, season with salt and pepper, and finish with a little nutmeg.
Cook slowly lid-on, for 1 hour or so, stirring from time to time and adding a little stock when necessary.