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Pork, Mushroom, and Artichoke Fricassee

Recipe photo courtesy of Julia Gartland

Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.

Source: Martha Stewart Living, December 2017
Total Time Prep



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How would you rate this recipe?
  • MS11866196
    4 SEP, 2018
    This was delicious. I used only 1 1/2 tsps of dijon mustard since we are not big fans of it. I also used half and half because I didn't have heavy cream. It was a big hit with my family. Will definitely make it again.
  • sea08002
    11 JAN, 2018
    This was so good. I'm making it again this week. I think it was the dijon mustard that made a great dish excellent. My only change was using plain white mushrooms, instead of the mixed.
    • sberg77
      20 AUG, 2018
      I read it as 2 inch thick slices, pounded down to 1/8 inch - but I haven't tried this recipe yet. Was thinking of making it tonight.
    • myvickinow
      19 AUG, 2018
      Before pounding, how thick should the slices be?
  • tess23341212800
    2 MAR, 2018
    I made this recipe as written and thought I was so delicious I'm putting it in my "when someone special visits" file. It's a sophisticated flavor while being easy to prepare. Next time I plan to use only the baby Bella mushroom. Only because they are easier to find and I love the earthy flavor.
  • MS10377091
    18 JAN, 2018
    So good! I will definitely make again. I had boneless pork chops and used those instead of the pork tenderloin, excellent!

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