Creamy Pork & Mushroom Casserole
Looking for a hearty meal to warm you up? This creamy pork and mushroom casserole made with tender Aussie collar butt and earthy mushrooms is the perfect comfort food.
35 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 750g SunPork Fresh Foods Pork Collar, diced
- 1 Tbsp. olive oil
- ⅓ cup plain flour
- 100g pancetta, diced
- 2 eschallots, finely diced
- 2 cloves garlic, crushed
- 1 cup white wine
- 1½ cups mushrooms, quartered
- 1 cup chicken stock
- 3 sprigs fresh thyme
- 100g wild mushrooms (optional)
- 100ml thickened cream
- 200g potatoes, cooked, mashed
How to make it
- In a bowl, add flour and season with salt and pepper. Toss cubed pork through flour to coat evenly.
- In a fry-pan over med-high heat, lightly brown the pork in small batches and set aside.
- Add pancetta to the fry-pan and cook for approx. 1 min before adding eschallots and garlic. Sauté until softened, then add wine to deglaze the pan, and scrape the frypan with the spatula to get all the caramelised pieces.
- Return pork to the pan, add mushrooms, stock and thyme and allow to simmer covered for 15 mins.
- Add cream and optional wild mushrooms and simmer uncovered for approx. 5-10 mins or until sauce starts to thicken.
- Serve with mashed potatoes and enjoy!
