So after forgetting to add the mushrooms and pearl onions to my Bourguignon last night I viwed to redeem myself. Tonight I took a Flannery Pork Cap and cut it into medallions. Seasoned and seared all around til cooked, removed and tented. Added the mushrooms, onions and butter to the skillet and cooked them down a bit, deglazed with a cup of white wine and let that simmer til reduced. Into that I added 1-1/2 Tsp fresh Sage, 3/4C chicken stock, 1 tbsp whole grain mustard and 4 Tbsp heavy cream. Let that simmer for a few minutes then whisked in a couple Tbsp flour and returned the meat to the pan to warm it a bit. Success! This one is a keeper.
