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Pork & Mustard Mushroom

Pork & Mustard Mushroom

Rating
4rating out of 5

(239 reviews from our customers)

Prep Time

25 min

Cuisine

British

It’s a growing trend for chefs to pair ingredients that come from the same area, or even field; believing that flavours that grow together, naturally complement one another. We couldn’t agree more, so we’ve created this simple dish with a bit of a Welsh-vibe; combining sweet leeks, field mushrooms, potatoes and milky pork steaks - all working toget

Prep Time

25 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Leek
2 leeks
garlic-clove
1 garlic clove
Dijon-mustard
1 tbsp Dijon mustard †
pork loin steaks (2018)
2 British pork loin steaks
Potatoes
400g potatoes
portobello-mushrooms
150g portobello mushrooms
You Will Need
Butter, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 leek
  • 1 garlic clove
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 2 x 150g British pork loin steaks
  • 400g potatoes
  • 130g portobello mushrooms
Typical Values per 100g per serving
Energy 442 kJ
85 kcal
2728 kJ
522 kcal
Fat
of which saturates
2.6 g
0.8 g
16.1 g
5.2 g
Carbohydrate
of which sugars
9 g
2.6 g
55.7 g
16.2 g
Fibre 2.3 g 13.9 g
Protein 6.8 g 41.7 g
Salt 0.13 g 0.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 leek
leeks
1 garlic clove
garlic
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
2 x 150g British pork loin steaks
pork (100%)
400g potatoes
potato
130g portobello mushrooms
Allergens
  • Allergens highlighted by † (mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle (used in steps 1 and 5)

Chop the potatoes, leaving the skin on, into 2cm wedges

Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce them easily with a fork

2

Season the pork with salt and pepper on both sides

3

Add 1-2 tbsp of olive oil to a large pan on a high heat

Once the oil is hot, add the pork and cook for 3-4 min each side, or until cooked to your preference

Remove the pork from the pan (reserving the pan for step 5) to a plate

Cover loosely with a tea towel to rest

4

Meanwhile, peel and finely dice the onion

Remove and discard the tough green tops and the root(s) of the leek(s)

Slice the leeks diagonally into 2cm pieces

Cut the mushroom in half and slice finely

5

Return the pork pan to a medium heat

Once hot, add the onions and a pinch of salt and cook for 1 min

Add the mushroom(s), leek(s), 30g (60g) of butter, and a few splashes of kettle water, stirring to coat

Cook for a further 2-3 min until the leek and mushroom have softened

6

Meanwhile, peel and finely chop the garlic

Add 30ml (60ml) of milk, the mustard, and the garlic to the pan

Cook for 1 min, stirring to combine

Add any resting juices from the meat

Season to your taste with salt and pepper

7

Drain and return the potatoes to the pot

Crush the potatoes up slightly with the back of a wooden spoon

Season to taste with salt and pepper and 1/2 tbsp (1 tbsp) of olive oil

8

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Slice the rested pork to your preferred thickness

Serve the pork with the mushroom and leek mixture (leaving some of the sauce behind) and then the potatoes

Spoon the mushroom and leek sauce over the pork

Enjoy!

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