Saturday, November 03, 2012

Pork Scaloppine with Portobellos

Tuesday 30 October
The theme was thyme: fresh green stuff from the garden, patted onto the thin scallopine with kosher salt and white pepper, and also sprinkled onto the chopped portobello mushrooms as they sautéed in a hot pan.  The scallopine pan-fried too, and when we combined them with the dark succulent mushrooms, it was utter heaven.

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