Poached pork filet with herb marinade


  • 40 g unsalted butter
  • 24 large button mushrooms (big ones), stems removed and finely chopped
  • salt
  • 100 g  parmigiano reggiano,  ground in a food processor 
  • 255 g cup plain panko
  • 113 g cup mayonnaise
  • 85 g cup finely chopped fresh flat-leaf parsley
  • freshly ground black pepper
  • 1-1/2 tbs extra-virgin olive oil 


  1. Position a rack in the center of the oven and heat the oven to 220°C.
  2. Melt the butter in a pan over medium heat. Set aside 2 tbs of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt and cook about 5 minutes. 
  3. Meanwhile, add 2 tbs of the parmigianino and the panko to the reserved melted butter and mix. 
  4. In a medium bowl, stir together the remaining parmigianino, the mayonnaise, parsley, and 1/4 tsp black pepper. Add the mushroom stems and mix until well combined.
  5. In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a good teaspoon of the filling and top each with about 1 tsp of the panko mixture. Place on a large  baking sheet. Bake for 25 minutes untill the topping is golden-brown.


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