Mixed Mushrooms with Pork

INGREDIENTS

• 1 pound Modern fresh portabella and/or Modern fresh shiitake mushrooms, cleaned
  
• 3 tablespoons vegetable oil, divided
  
• 1 pound pork tenderloin, cut into 2-inch pieces
  
• 2 large sweet red or yellow bell peppers, cut into 2-inch pieces
  
• 1 medium-sized onion, cut into 1-inch pieces
  
• 3/4 cup water
  
• 2 teaspoons cornstarch
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves, crushed
  
• 1 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 3/4 cup dry white wine or additional water

INSTRUCTIONS

This 25-minute skillet dish delivers all the flavor of a long-simmered stew. Just cook some noodles while it cooks and you are ready to serve.

Trim portabellas and cut into large pieces; remove shiitake stems and cut caps into halves; reserve. In large nonstick skillet, heat 2 tablespoons oil over medium heat. Add pork; cook and stir until it loses its pink color, 8 to 9 minutes; remove to plate and keep warm. To skillet, add remaining 1 tablespoon oil, peppers, onion and prepared mushrooms. Cover and simmer until vegetables are tender, about 10 minutes. In small bowl, combine water, cornstarch, thyme, salt and pepper; stir into mushroom mixture along with wine. Cook uncovered, stirring frequently, until sauce is clear and slightly thickened, 3 to 4 minutes. Return pork to skillet; cook only until hot. If desired, sprinkle with chopped parsley and serve over noodles.

Yield: 4 servings