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Pasta with creamy pork & mushrooms
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½ x 30g pack Cooks’ Ingredients Dried Porcini Mushrooms
1 tbsp olive oil
240g pack No.1 Free Range Pork Medallions, finely sliced against the grain
1 large onion, finely sliced
400g chestnut mushrooms, thickly sliced
300g tagliatelle or other pasta
200ml Cooks’ Ingredients Chicken Stock
Squeeze lemon juice
3 tbsp single cream
¼ x 25g pack flat leaf parsley, finely chopped
1. Place the dried mushrooms in a heatproof bowl or jug and cover with 300ml just-boiled water. Set aside. Meanwhile, heat ½ tbsp oil in a large casserole or sauté pan over a high heat. Season the pork and fry for 2-3 minutes until golden, cooked through and no pink meat remains. Tip into a bowl and set aside.
2. Return the pan to a medium heat with another ½ tbsp oil. Add the onion and chestnut mushrooms, cover and sweat for 5 minutes. Uncover and fry for 5 minutes more. Lift the dried mushrooms from their liquid and squeeze well (reserving the liquid). Finely chop them, add to the pan and fry for 2 minutes. Meanwhile, cook the pasta according to pack instructions, then drain.
3. Add the stock and 200ml of the mushroom liquid to the mushrooms and simmer until reduced by ½. Return the pork to the pan and stir in the lemon juice and cream. Tip in the pasta, season and toss together. Scatter with the parsley to serve.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in November 2021.