Creamy Pork and Mushroom Casserole

    Creamy Pork and Mushroom Casserole


    21 people made this

    About this recipe: 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.

    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

    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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