Creamy pork and mushroom with rice
Updated: Jan 13
This is such a delicious pork dish.
Makes approximately 4 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 20-30 minutes
Approximately 400g pork fillet
1-2 tablespoons of butter or olive oil
2 tablespoons of mustard (any)
250g large mushrooms, chopped into rough 2cm cubes
4 tablespoons of crème fraiche or sour cream
250g rice (brown, long-grain or basmati)
A pinch of salt and pepper
How to make Creamy pork and mushroom rice
Prepare the pork (remove any sinew) and slice into strips.
Heat the butter or oil in a frying pan on a high heat and add the pork. Cook for approximately 5 minutes until golden. Remove from pan and place in a bowl.
Using the same frying pan, add the mushrooms, salt and pepper.
To the mushrooms, add a tablespoon of water (or wine if available) then add the crème fraiche and mustard and simmer for a few minutes.
Meanwhile, add the rice to a saucepan of boiling water and cook for approximately 10 minutes. Strain when ready.
Add the pork back into the mushroom sauce and add the lemon juice. Cook for a further 5-10 minutes on a medium heat.
Serve the pork and mushroom sauce with the rice and cabbage.
Cooking-Good_Pork+Mushroom w Rice
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HINTS & TIPS
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
'Lighten up' use low fat crème fraiche or sour cream or use 1/2 the amount in the recipe
use less fat when cooking.
'Lighten up'- try using brown rice
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