Pork Fillets in Mushroom and Soured Cream Sauce

This simple but ritzy main course dish can have chanterelles substituted for the mushrooms if they are available. It is very quick and easy to make, but doesn’t reheat very well. Don’t be put off making it, though – you can prepare the pork fillets in the morning ready to cook before your guests arrive, and slice the mushrooms all ready to pop into the frying pan. The finished dish can be kept warm for about half an hour in a low oven.