Pork with Porcini and Squash (4)

A rich autumnal dish which is great for entertaining from Waitrose. You could use some fresh wild mushrooms instead of the porcini if available, and courgettes or pumpkin instead of the squash. Serve with rice and baby spinach dressed with olive oil, lemon and sea salt.

Pork with Porcini and Squash (4)
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Pork with Porcini and Squash (4)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 180 C, i65 Fan, Gas 4. Pour about 175ml boiling water over the porcini mushrooms and soak for about 15 minutes.
  2. Heat 1 tbsp 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.
  3. 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. Cook for a few minutes until the mushrooms begin to soften.
  4. Stir in the squash and half the sage and continue to cook until the squash begins to colour and soften.
  5. Pour in the cream, wine and mustard plus 125 ml of the reserved mushroom liquid. Bring to the boil and simmer for 5 minutes, then pour over the pork.
  6. Cover and bake for 30-35 minutes, stirring halfway, until the pork is thoroughly cooked so there is no pink meat and the juices run clear.Add more mushroom liquid during cooking if needed. Season with salt and freshly ground pepper, sprinkle with the remaining sage then serve.
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