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.
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.