Creamy pork and mushroom with rice

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 Ingredients 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 ½ lemon 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. HINTS & TIPS Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

Creamy pork and mushroom with rice

A deliciously warming pork dish.