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Creamy Pork with Porcini and Butternut Squash

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Creamy Pork with Porcini and Butternut Squash

This wonderfully rich dish is great for entertaining, as it requires little preparation and no last-minute touches. You can double up the quantities if you're feeding more than four. Serve with rice and baby spinach, dressed with olive oil, lemon and sea salt.

Preparation time:: 15 minutes, plus 15 minutes soaking
Cooking time:: 50 minutes-1 hour
Total time:: 1 hour 20 minutes to 1 hour 30 minutes, including soaking

Serves:: 4

Ingredients

25g Waitrose Cooks' Ingredients Porcini Mushrooms
2 tbsp olive oil
400g Waitrose Hampshire Breed Pork Fillet, cut into large cubes
2 cloves garlic, chopped
250g chestnut mushrooms, halved or quartered
1 large butternut squash, peeled, deseeded and cubed
½ x 10g pack sage, torn
284ml pot double cream
125ml dry white wine
1-2 tsp Dijon mustard

Method

Preheat the oven to 180°C, gas mark 4. Pour about 175ml boiling water onto the porcini mushrooms and soak for about 15 minutes.
Heat 1 tablespoon of the olive oil in a large pan and cook the pork for 6-8 minutes until lightly browned on all sides. Remove with a slotted spoon and place in a large ovenproof dish with a lid.
Drain the porcini mushrooms, reserving the water, and add to the pan. Add the remaining oil to the pan, then the garlic and chestnut mushrooms and cook for a few minutes until the mushrooms begin to soften. Stir in the squash and half the sage. Continue to cook until the squash begins to colour and soften.
Pour in the cream, wine and mustard, plus 125ml of the reserved mushroom liquid. Bring to the boil and simmer for 5 minutes, then pour over the pork. Cover and bake for 30-35 minutes until the pork is thoroughly cooked, so there is no pink meat and the juices run clear. Stir halfway through and, if necessary, add a little more of the mushroom liquid or some water. Season with salt and freshly ground black pepper, sprinkle with the remaining sage, then serve.

Cook's tips

Using porcini mushrooms gives this dish a more intense flavour, but you could use cultivated mushrooms or mixed wild fresh mushrooms if available. You could also use chunky courgettes or pumpkin instead of the squash.

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SallyM. 05 October 2011 13:34

I tried this recipe to use a butternut squash that had arrived in my veg box, hoping it would convert me to liking them! I really enjoyed the earthy flavours of the porcini, which worked really well with the pork (I used shoulder rather than fillet, though, for added taste, & cooked it a little longer) & the sauce was lovely, but I remain to be convinced about the squash. It was very fresh, but I have yet to find a way of cooking it that makes it anything but bland & pappy textured! I even roasted it with some onion, adding a little honey & wine & sage part way through, before adding to the dish, but although onion & the rest of the dish was great, the squash adds nothing except a pretty autumnal look! I'll use the good old carrot for some orange next time...