Creamy Pork and Mushroom Casserole

    (16)
    1 hour 45 mins

    A favourite dinner-party casserole of mine, you can't go wrong with this dish with its creamy red wine and mushroom sauce. It's comfort food and yet classy. Serve with plain boiled basmati rice and green veg or a salad.


    21 people made this

    Ingredients
    Serves: 4 

    • 60g butter
    • 1 tbsp oil
    • 2 (400g) pork fillets, sliced
    • 1 large onion, sliced
    • Salt and freshly ground pepper
    • 250ml red wine
    • 250g mushrooms, cleaned and sliced
    • 1 tablespoon plain flour
    • 300ml thickened cream

    Directions
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat an oven to 160 degrees C.
    2. Melt the butter with the oil in a casserole pot (or in a frypan) and brown the pork in batches. Remove from the pan. Add the onions and cook until soft.
    3. Return the pork (and any collected juices), season with salt and pepper and add the red wine.
    4. Cover (transfer to a casserole dish if you used a frypan) and cook in a preheated oven for 1¼ hours.
    5. Add the mushrooms and cook for a further 15 mins.
    6. Meanwhile mix the flour and cream together. Remove casserole from oven and stir in the cream mixture. Stir until the sauce has thickened slightly.

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    Reviews and ratings
    Global ratings:
    (16)

    Reviews in English (15)

    by
    32

    Something else. Coated the Pork with plain flour seasoned with salt and black pepper to seal in the flavor.  -  13 Apr 2009  (Review from Allrecipes UK | Ireland)

    by
    18

    THIS IS SO EASY TO MAKE. I FOLLOWED THE RECIPE AND IT WAS DELICIOUS. DEFO A FAVOURITE.  -  25 Aug 2012  (Review from Allrecipes UK | Ireland)

    by
    14

    Although this is essentially a good recipe, we found the taste of the red wine quite overpowering with the pork, though that is down to personal taste. I would deffinitely use the recipe again but maybe change the meat to beef or chicken, or use cider with the pork for a more delicate flavour.  -  24 Apr 2012  (Review from Allrecipes UK | Ireland)

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