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Pork & Mushroom Casserole

Pork & Mushroom Casserole

Brought to you by: Yeo Valley
    4 serving

Prep time:

Cook time:

Serves: 4

A 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.
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Ingredients

  • 20g dried mushrooms
  • 2 tbsp olive oil
  • 450g pork fillet , cut into large chunks
  • 1 onion , chopped
  • 2 garlic cloves , cushed
  • 200g chestnut mushrooms , quartered
  • 1 tbsp fresh sage , chopped
  • 150ml Maderia
  • 250g Yeo Valley Cream

Method

Step 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.

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