Tagliatelle with pork and mushrooms

Tagliatelle with pork and mushrooms


500 g pork fillet, cut into thin slices
1 tbsp. "Lof" Extra Virgin Olive Oil
10 g butter
50 g onion, diced
200 g mushrooms, cut into slices
1 clove of garlic, finely chopped
200 ml sour cream
1 herb cube
1 tsp. lemon juice
2 tsp. fresh parsley, finely chopped



Place the tagliatelle in a pot with salted water for 8 mins, then strain.
Cut the pork into thin strips and season with salt.
Heat the "Lof" Extra Virgin Olive Oil and the butter in a heavy bottomed pan and fry the pork strips until golden brown.
Remove them from the pan.
Add spring onions and mushrooms in the pan and cook until golden brown.
Add the garlic and fry for another 30 seconds.
Add the sour cream and the herb cube.
Move the pork back in the pan and place over medium heat.
Finally, add the lemon juice, stir and sprinkle with parsley.
Serve the pork and the sauce with the tagliatelle.