Makes: 2 servings

15-30 minutes


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  • Filet mignon of pork
  • 1 jar of Prestige Premium mushrooms (porcini, Chanterelle, black trumpets, mousserons)
  • 1 tablespoon of old-fashioned mustard
  • 2 cloves of garlic
  • 6 sprigs parsley
  • Soy cream (20 cL)
  • Fleur de Sel from Guérande
  • Piment d’Espelette
  • Porcini mushrooms mill
  • 3 tablespoon of Nyons olive oil
  • 2 wooden skewers

Recipe from our partner blogger
Au palmarès de la gourmandise


1. Cut the pork filet into 1.5 cm (0.6 inch) pieces, put 3 pieces of meat on each skewer.
In a skillet, add 1 tablespoon of olive oil, then place skewers to cook on all sides.

2. Meanwhile drain the mushrooms blend, glaze in a sauté pan with 1 tablespoon of oil.

3. Peel the garlic, chop the parsley, add mushrooms. Add the cream and dissolve the mustard.

4. Put a pork kebab by plate and cover with mushrooms sauce.
Salt and pepper, then sprinkle using the porcini mill.

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