Creamy Pork with Porcini and Butternut Squash


Creamy Pork with Porcini and Butternut Squash

Prep Time ~ 30 mins Cooking Time ~ 50 mins
Approx Cost ~ £15 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~You could also use courgettes or pumpkin instead of the squash.


25g Porcini mushrooms

2 tbsp olive oil

400g pork fillet, cut into large cubes

2 cloves garlic, chopped

250g chestnut mushrooms, halved or quartered

1 large butternut squash, peeled and cubed

½ x 10g pack sage, torn

284ml pot double cream

125ml dry white wine

1 - 2 tsp Dijon mustard


  • Preheat the oven to 180C, gas mark 4.
  • Pour about 175ml boiling water onto the porcini mushrooms and soak for about 15 minutes.
  • Heat 1 tablespoon 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.
  • 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 and cook for a few minutes until the mushrooms begin to soften.
  • Stir in the squash and half the sage, continue to cook until the squash begins to colour and soften.
  • 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 30 - 35 minutes until the pork is thoroughly cooked, so there is no pink meat and the juices run clear.
  • Stir halfway through and if necessary add a little more of the mushroom liquid or more water.
  • Season with salt and pepper, sprinkle with the remaining sage, then serve.