Tender chunks of pork and wild mushrooms with every delicious mouthful in this rich and creamy dish. It could become your perfect dinner!
1 tbsp olive oil
700g pork shoulder steaks, cut into large chunks
3 tbsp plain flour
65g Italian smoked pancetta
2 echalion shallots, finely chopped
2 garlic cloves, finely chopped
250ml white wine
150g chestnut mushrooms, quartered
250ml chicken stock
1 tbsp freshly picked thyme leaves
100g wild mushrooms
75ml double (heavy) cream
1. Heat the olive oil in a large non-stick casserole pan. Season the pork, sprinkle over the flour and toss well to coat. Place ⅓ of the pork in a single layer in the pan and cook until brown on both sides. Remove and repeat with the rest of the pork.
2. Add the pancetta to the pan, cook for 1 min, then add the shallots and garlic, and sauté for 2 mins. Pour in the wine and scrape the brown bits from the bottom of the pan, then allow to reduce by half.
3. Return the meat back to the pan along with the chestnut mushrooms, chicken stock and thyme. Bring to a simmer and cook with the lid on for 15-20 mins. Remove the lid, add the wild mushrooms and cream, and simmer for 5-10 mins or until the sauce has thickened slightly. Season to taste and serve with vegetables of your choice, for example mashed potato or swede and sautéed Savoy cabbage.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
Nutrition Per Serving
Carbohydrate 9.7g Protein 41.6g Fibre 1.2g Fat 28g
also sharing these snowdrops, one of the January birth flowers
All the best Jan