Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside.
Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat.
Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.
Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.
Garnish with chopped parsley. Serve with potato rosti.
In Switzerland this dish is traditionally done with veal. We have chosen to do it with pork because of the difficulty of finding humanely raised veal. For the demi-glace brown sauce, we use the Swiss brand, Haco, which can be difficult to find. An alternative is Knorr demi-glace, which can be found at most supermarkets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Swiss Hibiscus, Portland, OR