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 cloves garlic, crushed
- 250g chestnut mushrooms, sliced
- 300ml crème fraiche
- Chopped parsley
Soak the porcini mushrooms in half a mugful of boiling water. Set aside.
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.
Remove and set to one side to rest. Remove porcinis and reserve liquid! Chop the porcinis finely.
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.
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.
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.
Serve with brown rice and green beans.