Creamy Pork and Mushroom Creamy Pork and Mushroom

Creamy Pork and Mushroom

Recipe courtesy of Mrs Rachel Brady

Cooking Time

cooking time
30 minutes

Serves

serves
4 people

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 cloves garlic, crushed
  • 250g chestnut mushrooms, sliced
  • 300ml crème fraiche
  • Chopped parsley

Method

1

Soak the porcini mushrooms in half a mugful of boiling water. Set aside.

2

Heat a heavy bottom frying pan. Add some 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.

3

Remove and set to one side to rest. Remove porcinis and reserve liquid! Chop the porcinis finely.

4

Add onion and garlic to pan and soften for 5 mins. Then add mushrooms and porcinis too. Stir about to get some colour and soften - a few more mins.

5

Tip in the porcini liquid but not the last bit in the bowl as they can leave some fine grit in the bottom. This is normal.

6

Turn up the heat and add the crème fraiche. Heat through, season to taste. Add parsley. Now pop the pork steaks back in and warm through for a minute.

7

Serve with brown rice and green beans.