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Pork and Mushroom Stroganoff

Pork and Mushroom Stroganoff

Prep time:

Cook time:

Serves: 4

This pork and mushroom stroganoff recipe is rich and creamy. Pack it with your favourite and fresh selection of mushrooms, you will be happy you did.
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  • 225g brown rice
  • 2 tbsp sunflower oil
  • 450g pork tenderloin fillet, sliced into strips
  • 1 red onion, chopped
  • 225g chestnut mushrooms, sliced
  • 1 tbsp fresh sage, chopped
  • 5 tbsps white wine
  • 1 tsp wholegrain mustard
  • 120g light cream cheese
  • 1 pinch freshly ground black pepper


Step 1

Cook the brown rice according to packet instructions.

Step 2

Ten minutes after the rice has started cooking, heat the sunflower oil 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, serve with the brown rice.

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