Pork & Mushroom Stroganoff
By not-recognized
Published on 22 May 2022
If you fancy something rich, tasty and a little sophisticated, this stroganoff recipe should hit the spot – and yet it’s still pretty easy to prepare. This pork and mushroom stroganoff starts with browned pork fillet and adds fried onion, mushrooms and sage. White wine, wholegrain mustard and light cream cheese all layer on the flavour, finished with pepper and paprika. Serve with steamed brown rice for an extra nutty element.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 225 g of brown rice
- 450 g of pork tenderloin fillet, thinly sliced
- 1 tbsp of fresh sage, chopped
- 5 tbsp of white wine
- 1 tsp of wholegrain mustard
- 120 g of low fat cream cheese
- 8 leaves of sage leaves, fried in Flora Cuisine until crisp, for garnish
- 225 g of chestnut mushrooms, sliced
- 1 sprinkling of paprika, for garnish
- 1 red onion, chopped
Method
Step 1
Cook the brown rice according to packet instructions.Step 2
Ten minutes after the rice has started cooking, heat the Flora Cuisine in a large frying pan. Add in the pork in two batches. Fry each batch for 3–5 minutes over a high heat, browning on all sides. Remove the browned pork and set aside.Step 3
In the same frying pan, fry onion, mushrooms and sage for 3–5 minutes until they begin to brown. Add in wine, mustard and cream cheese and stir well until all the cheese has been mixed in.Step 4
Return the pork to the pan, coating it well in the sauce. Cook for 3–5 minutes until heated through, season with black pepper, garnish with paprika and fried sage leaves and serve with the brown rice.