13 January 2013

Pork & Wild Mushrooms with Rice

spanish pork and mushroom
This recipe for pork and mushrooms is the kind of dish you can find served up as hot Spanish tapas, a large casserole will generally be made then kept hot throughout the day and served as smaller portions with fresh crusty bread to mop up the white wine sauce. Note that for this recipe rice is optional.


1kg Pork
400g Wild/mixed mushrooms
2 Garlic cloves, sliced
50cl White wine
Black pepper

How to make:

1. Cut the pork into bite size chunks and brown off on the hob in your terracotta casserole.

2. Add the garlic and continue to brown for a further 3 - 4 minutes.

3. Add the white wine, season well with pepper and thyme and cook on a low heat for 20 minutes.

4. Add mushrooms, mix well and let simmer for a further 25 minutes.

5. Serve on a bed of rice.

1 comment:

Jessica said...

Are there any specific mushrooms you can recommend? There are different types available at our supermarket and, knowing how they can change dish flavor, I was wondering which ones you already tried out and can recommend. Thanks in advance!