Pork and mushrooms with crispy fried bread triangles

When the weekend arrives, you want to serve some amazing food to your friends but also don’t want to be cooking all day. This pork ans mushrooms recipe with some crispy fried bread is not only a great snack or starter but also great as a whole meal. The pork is beautifully tender and flavoured with some spices that goes very well with some butter-fried slices of bread.

Pork and mushrooms tips

Browing the pork pieces before cooking the rest adds flavour but also gets some more fat into the pan to cook the onions. This layering of flavours before simmering for a while adds depth to the dish. You can also chop the pork into smaller bits and serve as a starter with some bread. Put everything into a serving dish, cover with cheese, and make some nachos with sour cream and avo on the side. The possibilities are vast.

It’s fun to cook for your friends on the weekend but you don’t want to cook for too long. Our pork and mushrooms with crispy fried bread is here!

Pork and mushrooms recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 700 g pork fillet

• 2 tbsp olive oil

• 30 g butter

• 1 onion, peeled and chopped

• 1 level tbsp paprika pepper

• level tbsp flour

• 250 ml water

• 1 beef stock cube

• 5 tbsp sherry

• 1 tsp tomato puree

• salt and pepper

• 170 g small button mushrooms

• 1 tbsp cornflour

• 150 ml double cream

Method

• Chop the pork into 2cm cubes.
• Heat oil in a pan, add butter, then fry pork pieces quickly until they are just beginning to
  ··turn brown. Remove from pan and drain on kitchen paper.
• Fry onion and paprika for 2 minutes. Blend in flour and cook for a further minute. Remove from heat and blend in stock.
• Add sherry and tomato puree, return to heat and simmer until thick. Season with salt and pepper, then add the meat. Cover and simmer for 30 to 40 minutes or until the pork is tender.
• At the end of cooking time add mushrooms to pan. Blend cornflour to a smooth paste with 2 tablespoons cold water and add to pan.
• Bring to a boil and, just before serving, blend in cream.
• This can be decorated with triangles of fried bread and sprigs of parsley.

Notes

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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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