Pork & Mushroom Casserole
By Yeo ValleyA wonderful, rich winter dish, great for a family supper because it's really easy and really tasty. Serve with rice and leafy greens to soak up the delicious creamy sauce.Time and servings
Ingredients
9 total- 20 g of dried mushrooms
- 2 tbsp of olive oil
- 450 g of pork fillet, cut into large chunks
- 250 g of yeo valley cream
- 1 onion, chopped
- 2 garlic cloves, cushed
- 200 g of chestnut mushrooms, quartered
- 1 tbsp of fresh sage, chopped
- 150 ml of maderia
Method
7 stepsStep 1
Preheat the oven to 180C/gas mark 4.
Step 2
Pour 150ml of boiling water over the dried mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid.
Step 3
Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned.
Step 4
Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften.
Step 5
Add the sage, wine and cream and bring to the boil. Cover the casserole with a lid and place in the oven to cook.
Step 6
Cook for 40-45 minutes or until the pork is completely cooked through with no pink juices. Halfway through cooking add the reserved mushroom liquid if it starts to become too dry.
Step 7
Season with black pepper, sprinkle over a little more sage, and serve with some crusty bread or wilted greens.