Creamy pork and wild mushroom casserole recipe

11 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 494 calories / serving
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Discover tender chunks of pork and wild mushrooms with every delicious mouthful in this rich and creamy one-pot. It's the perfect dinner for family or friends to enjoy with you this winter.

  1. Heat the olive oil in a large nonstick 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 hot mashed potato 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.

See more Stews, pies and one-pot recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tbsp olive oil
  • 700g pack 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 pack wild mushrooms
  • 75ml double cream
  • Energy 2060kj 494kcal 25%
  • Fat 28g 40%
  • Saturates 12g 61%
  • Sugars 1g 2%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 9.7g Protein 41.6g Fibre 1.2g


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