Ingredients
25g
Dried Porcini Mushrooms
2 tbsp olive oil
400g pork fillet, cut into large cubes
2 cloves garlic, crushed
250g chestnut mushrooms, halved or quartered
1 large pumpkin, peeled, deseeded and cubed
2 tbsp fresh sage,
torn
284ml carton of double cream
125ml dry white wine
1-2 tsp Dijon mustard
Instructions
1.
Preheat
the oven to 180°C, gas mark 4. Pour
about 175ml boiling water onto the porcini mushrooms and soak for about 15
minutes.
2.
Heat
1 tablespoon of the olive oil in a large pan and cook the pork
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 then the garlic and chestnut mushrooms and cook for a few minutes
until the mushrooms begin to soften.
Stir in the
pumpkin and half the sage. Continue to cook until the pumpkin begins to colour
and soften.
4.
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. Stir halfway through and,
if necessary, add a little more of the mushroom liquid or some water.
5.
Season
with salt and freshly ground black
pepper, sprinkle
with the remaining sage and then serve.