FunGuy’s Oyster Mushroom Risotto with Peppered Pork Medallions

Cooking to impress that special someone can be such a challenge, but it doesn’t have to be with a little FunGuy inspiration! 

With our easy oyster mushroom risotto with peppered pork medallions, you will become the champignon of any date night. To seal the deal, top it all off with paper thin sliced button mushrooms and red onions gently sautéed in white wine to create just a little sauce to spoon on top of it all. 

DIRECTIONS:

1. Brush off any debris from the FunGuy oyster and button mushrooms with a damp cloth. Chop the larger oyster mushrooms into bite sized pieces, and slice the white button mushroom as thin as possible, setting each aside into separate piles. 
2. Lay the pork tenderloin medallions on a clean cutting board. Generously season each side with salt and pepper. Cover with paper towels and set aside. If preparing the pork before cooking the risotto, transfer the medallions to a dish, cover, and refrigerate until ready to use. 
3. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add in the minced garlic and cook 1 minute. Add the oyster mushrooms to the pan and cook 4-5 minutes, or until lightly browned and tender. Add another 2 tablespoons of oil to the pan and add the rice to the pan and stir it to coat each grain in the olive oil. Allow the rice to cook, stirring frequently, for about 5 minutes or until it starts to smell nutty and fragrant. 
4. Pour ¼ cup of the white wine into the pan with the rice, stirring and gently scraping any stuck bits from the bottom. The rice will absorb the wine quickly, and once it has add about ¼ cup of the broth, stirring. Allow the rice to simmer and absorb the stock before adding more to the pan as it starts to dry. Continue to add ¼ cup of broth, stirring to allow it to distribute through the rice, at a time as the rice cooks and becomes tender and the texture becomes creamy. After all of the broth has been added and the rice is tender, add the parmesan cheese, stir well, and cover the pan. Turn off the heat and allow it to sit about 3-5 minutes.
5. While the risotto cooks, prepare the pork medallions and mushroom sauce. 
6. Heat the remaining olive oil in a cast iron skillet over medium-high heat. Add the medallions to the skillet once it’s hot and sear on one side for about 2-3 minutes, turn and sear the other side. Keep turning the pork every minute until an internal temperature reaches 145F. Transfer the medallions to a plate, tenting a piece of aluminum over them to keep them warm while they rest. 
7. Reduce the heat to medium and add the sliced onions and button mushrooms to the pan and cook 1-2 minutes, or until just starting to soften. Pour the remaining wine into the pan and gently scraping any stuck bits from the bottom. Allow the wine to simmer and reduce down a little before turning off the heat. 
8. Spoon the oyster mushroom risotto, enough for two, into a large shallow bowl. Transfer the peppered pork medallions to the risotto and top with the red onions, white button mushrooms, and a spoonful of the pan sauce. Add a bit of fresh parsley and more parmesan cheese before serving. 

Have a Fun meal!