Paupiettes de Porc Forestières Truffées

1.Preheat your oven to 180°C (350°F).

2.In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic for about 1 minute until fragrant, then add the chopped wild mushrooms. Cook for 5-7 minutes until the mushrooms are tender and any moisture has evaporated. Season with salt and black pepper, then remove from heat and let cool slightly.

3.In a bowl, combine the sautéed mushrooms with cream cheese, heavy cream, and chopped parsley. Mix well until smooth and creamy. Adjust seasoning if necessary.

4.Lay the pork cutlets on a clean surface. Place a slice of prosciutto on each cutlet, followed by a generous spoonful of the mushroom mixture. Roll the cutlet tightly, securing the filling inside, and fasten with toothpicks or kitchen twine.

5.In the same skillet, heat a little more olive oil over medium-high heat. Sear the rolled pork cutlets for about 3-4 minutes on each side until golden brown.

6.Transfer the seared paupiettes to a baking dish and drizzle with truffle oil. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the pork is cooked through and tender.

7.Once cooked, remove the paupiettes from the oven and let them rest for 5 minutes. Meanwhile, prepare the sauce by deglazing the skillet with a splash of water or white wine, scraping up any browned bits. Add remaining heavy cream and simmer for 3-4 minutes until slightly thickened. Stir in additional truffle oil to taste.

8.Slice the paupiettes into rounds and arrange them on a serving platter. Drizzle with the truffle cream sauce and garnish with fresh truffle shavings and extra parsley.