Pork Escalopes with Wild Mushrooms

Season pork with salt and pepper then dredge lightly in flour.

In a pan, heat oil and butter. Pan-fry pork until golden brown; set aside.

In the same pan, sauté garlic until golden brown. Add portobello and shiitake mushrooms and sauté for 3  minutes. Add button mushrooms and sauté for an additional 3 minutes. Add white wine and thyme; mix well.

Add pork and simmer until wine is reduced by half. Add cream and mix well. Drizzle with truffle oil, if desired. Season with salt and pepper to taste.

Shopping tip:  Truffle oil may be purchased in gourmet specialty stores such as Santis and Terry Selection.