For the house pancake, cut the pork lung roast into medallions. Season with salt and pepper.
Fry the pieces in oil on both sides, remove and keep warm.
In the pan, lightly fry the finely chopped shallots. Add the quartered mushrooms, pour in an eighth of wine, reduce a bit and let it boil down.
Stir in the whipped cream and season with soup powder to taste. Simmer for a few minutes.
Finally, add the medallions and let them infuse. Serve the house pancake.
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