Pork and mushrooms recipe
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Pork and mushrooms recipe

You don’t want to spend all weekend in the kitchen, but you also want to wow your guests with delicious meals. Served with some crispy fried bread, this pork and mushroom recipe makes for a delicious appetiser or main course. The pork is perfectly tender, and the spices give it a delicious flavour that complements the buttery fried bread.

Pork and mushrooms suggestions

By browning the pork in the oven before continuing with the remainder of the recipe, you’ll not only add flavour but also get extra fat into the pan in which to fry the onions. The dish’s flavour is enhanced by being layered with different ingredients before it is simmered. As an alternative, you may dice up the pork and serve it as an appetiser with some bread. Spread the contents of the plate with cheese, then serve with sour cream and avocado on the side for nachos. There are many options.

Inviting guests over for a weekend meal may be a lot of fun, but you don’t want to spend all day in the kitchen. Here is the pork with mushrooms and crispy fried bread recipe for your hang-out.

Pork and mushrooms recipe

Pork and mushrooms recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

Ingredients

  • 700g pork fillet

  • 2 tbsp. olive oil

  • 30g butter

  • 1 onion, peeled and chopped

  • 1 level tbsp. paprika pepper

  • level tbsp. flour

  • 250ml water

  • 1 beef stock cube

  • 5 tbsp. sherry

  • 1 tsp tomato puree

  • salt and pepper

  • 170g small button mushrooms

  • 1 tbsp. cornflour

  • 150 ml double cream

Method

  • Chop the pork into 2cm cubes.
  • Heat oil in a pan, add butter, then fry pork pieces quickly until they are just beginning to turn brown. Remove from pan and drain on kitchen paper.
  • Fry onion and paprika for 2 minutes. Blend in flour and cook for a further minute. Remove from heat and blend in stock.
  • Add sherry and tomato puree, return to heat and simmer until thick. Season with salt and pepper, then add the meat. Cover and simmer for 30 to 40 minutes or until the pork is tender.
  • At the end of cooking time add mushrooms to pan. Blend cornflour to a smooth paste with 2 tablespoons cold water and add to pan.
  • Bring to a boil and, just before serving, blend in cream.
  • This can be decorated with triangles of fried bread and sprigs of parsley.


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