Creamy Pork and Mushroom
Recipe courtesy of Mrs Rachel Brady
- 10g dried porcini mushrooms, soaked for 30 mins in mugful of boiling water (don't throw away the liquid!)
- 1 tablespoon olive oil
- 4 pork loin steaks, trimmed of fat, or pork medallions
- Knob butter
- 4 garlic cloves, peeled and crushed
- 250g chestnut mushrooms, sliced
- 300ml crème fraiche
- freshly chopped parsley
Soak the porcini mushrooms in half a mugful of boiling water and set aside.
Heat a heavy bottom frying pan. Add a little oil. Season the steaks. Fry for about 5 or 6 mins on each side if they are thick like mine, less if they are thin (3 mins each side), adding a knob of butter to add flavour too.
Remove and set to one side to rest. Remove the mushrooms and reserve liquid and finely chopped.
Add onion and garlic to pan and soften for 5 mins. Add the mushrooms and porcinis too. Stir for a few minutes to get some colour and soften.
Tip in the ¾ of the porcini liquid but not the last bit in the bowl.
increase the heat and add the crème fraiche. Heat through, season to taste. Add the parsley. Now pop the pork steaks back in and warm through for a minute.
Serve with brown rice and green beans.