Pork and mushroom casserole

Pork and mushroom casserole


4 people made this

About this recipe: So easy and inexpensive. Ideal for the caravan or camping or at home because convenient cream of mushroom soup, along with stock, seasoning and wine, forms the sauce for belly pork and fresh mushrooms.

Samantha's Supper Kent, England, UK

Serves: 2 

  • oil for pan frying
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 3 slices belly pork, excess fat trimmed and cut into chunks
  • 75ml brandy or white wine
  • pinch dried mixed herbs
  • 1 tin cream of mushroom soup
  • large handful sliced mushrooms
  • salt and pepper to taste

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Heat the oven to 180 C / Gas 4.
  2. Heat a fry pan with oil and cook the onions until translucent. Add the garlic and cook for 2 mins. Transfer the onions and garlic to a casserole dish.
  3. Add the pork to the fry pan along with seasoning. Pan fry until seared and brown. Add to the casserole dish.
  4. Add the brandy or wine and bubble. Add the herbs and soup. Bring to the boil and pour over the pork in the casserole. Add the mushrooms and mix well.
  5. Bake in the oven for 1 hour 20 mins and serve with creamy mashed potato.

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