Pork & Mushroom Casserole

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.

  • 1 hr
  • Serves 4
  • Beginner


  • 20g (¾oz) dried porcini mushrooms
  • 2tbsp olive oil
  • 450g (1lb) organic or free range pork fillet, cut into large chunks
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 200g (7oz) chestnut mushrooms, quartered
  • 1tbsp fresh sage, chopped
  • 150ml (5floz) Marsala wine
  • 250g (9oz) Double Cream or Creme Fraiche

To serve:

  • 1tbsp fresh sage, chopped
  • Freshly ground black pepper
  • Spinach, kale or spring greens to serve


  1. Preheat the oven to 180C/gas mark 4.
  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. Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned.
  4. Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften.
  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. 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. Season with black pepper, sprinkle over a little more sage, and serve with some crusty bread or wilted greens.

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