Creamy Pork & Mushroom Casserole
This light casserole gets its creaminess from Dijon mustard, not cream, and is great spring meal. For a complete meal, serve over smashed
potatoes and accompanied by a steamed green vegetable of your choice.
500g diced pork
sea salt and freshly ground black pepper to taste
olive or vegetable oil
500g mushrooms, sliced
1 medium onion, sliced
2 rashers bacon, rind removed, meat chopped
1 cup white wine
1 tbsp Dijon mustard
a good handful of parsley, chopped
1 Preheat oven to 180°C. Season pork with salt and black
2 Heat a large heat- and ovenproof casserole dish over a
medium heat, add a splash of oil and brown meat, in batches, if
necessary. Remove meat from pan and set aside.
3 Add mushrooms, onion and bacon to pan, cover and cook, stirring occasionally, for 10-15 minutes or until mushrooms and
onion start to soften. Add wine and mustard to pan, mix well to
combine and bring to simmering. Return pork to pan, cover, transfer to oven and cook for 45-60 minutes or until pork is tender.
4 Remove lid from casserole, place over a medium heat and simmer to reduce and thicken excess liquid – this could take
anywhere from 10-20 minutes. Stir through most of the parsley,
reserving some for scattering. Season to taste with salt and black pepper, if necessary.
Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, mustard, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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