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