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.
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.
