Creamy pork and Mushroom casserole recipe

Discover tender chunks of pork and wild mushrooms with every delicious mouthful in this rich and creamy one-pot. It’s the perfect dinner for family or friends to enjoy with you. 
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
CUISINE Mediterranean
SERVINGS 4 people
Calories 494 kcal


  • 1 tbsp olive oil
  • 700 g pack pork shoulder steaks, cut into large chunks
  • 3 tbsp plain flour
  • 65 g Italian smoked pancetta
  • 2 echalion shallots finely chopped
  • 2 garlic cloves finely chopped
  • 250 ml white wine
  • 150 g chestnut mushrooms, quartered
  • 250 ml chicken stock
  • 1 tbsp freshly picked thyme leaves
  • 200 g JOSEFA Mushroom Sauce


  • Heat the olive oil in a large non-stick casserole pan. Season the pork, sprinkle over the flour and toss well to coat. Place ⅓ of the pork in a single layer in the pan and cook until brown on both sides. Remove and repeat with the rest of the pork.
  • Add the pancetta to the pan, cook for 1 min, then add the shallots and garlic, and sauté for 2 mins. Pour in the wine and scrape the brown bits from the bottom of the pan, then allow to reduce by half.
  • Return the meat back to the pan along with the chestnut mushrooms, chicken stock and thyme. Bring to a simmer and cook with the lid on for 15-20 mins. Remove the lid, add JOSEFA Mushroom Sauce and cream, and simmer for 5-10 mins or until the sauce has thickened slightly. Season to taste and serve with hot mashed potato and sautéed  cabbage.


Freezing and defrosting guidelines:
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
Keyword mushroom, pork


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