A proper forest lunch or a lighter dinner will do nicely. Of course, the best comes from fresh Mushrooms in autumn.

Ingredients for four

Spices for the mushroom sauce

1 tbsp balsamic vinegar 1/2 tsp tarragon 1/2 tsp white pepper 1 tsp salt thyme or parsley

Chop the onion finely. Do the same for the mushrooms.

Place 2 tablespoons of olive oil in a frying pan and toast the bread until crisp on both sides. Season lightly with salt. Place the bread on plates and wait.

In the same pan, add butter and fry the Pork loin fillets until they are browned. Add the onions to the pork and sauté until golden brown. Add the mushrooms, fry for a minute and then add the cream and seasonings. When the pork is cooked, put them on the bread. Spoon the cream sauces over the portions.

Garnish the bread with fresh thyme or parsley sprigs and serve immediately.

Serve immediately.