Instructions

1. 1

   Preheat the oven to 180C/gas mark 4.

   
   

2. 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.

   
   

3. 3

   Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned.

   
   

4. 4

   Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften.

   
   

5. 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.

   
   

6. 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.

   
   

7. 7

   Season with black pepper, sprinkle over a little more sage, and serve with some crusty bread or wilted greens.

   
   

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

Serves 4

Total time required 1 hr

• Cooking time: 1 hr