One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Creamy Pork and Mushroom
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Pork loin steaks in a divine porcini mushroom and garlic sauce. What’s not to like?
Recipe courtesy of Mrs Rachel Brady.
Cook time: 30 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
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
Method
Step 1
Soak the porcini mushrooms in half a mugful of boiling water and set aside.
Step 2
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.
Step 3
Remove and set to one side to rest. Remove the mushrooms and reserve liquid and finely chopped.
Step 4
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.
Step 5
Tip in the ¾ of the porcini liquid but not the last bit in the bowl.
Step 6
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.
Step 7
Serve with brown rice and green beans.
Method
Step 1
Soak the porcini mushrooms in half a mugful of boiling water and set aside.
Step 2
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.
Step 3
Remove and set to one side to rest. Remove the mushrooms and reserve liquid and finely chopped.
Step 4
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.
Step 5
Tip in the ¾ of the porcini liquid but not the last bit in the bowl.
Step 6
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.
Step 7
Serve with brown rice and green beans.
Creamy Pork and Mushroom
Ingredients
- 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
Method
Step 1
Soak the porcini mushrooms in half a mugful of boiling water and set aside.
Step 2
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.
Step 3
Remove and set to one side to rest. Remove the mushrooms and reserve liquid and finely chopped.
Step 4
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.
Step 5
Tip in the ¾ of the porcini liquid but not the last bit in the bowl.
Step 6
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.
Step 7
Serve with brown rice and green beans.
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