Porc Aux Champignons

This recipe works in combination with: Grilled Pear, Walnut & Blue Cheese Salad, Raspberry Clafoutis. This recipe features in these meal plans: Repas Français.

Pork loin steaks with a creamy white wine and mushroom sauce, crushed new potatoes and green beans.


  • 150g of baby button mushrooms, sliced
  • 200g of fine trimmed green beans
  • 200ml of double cream
  • 4 thick cut pork loin steaks
  • 8 medium new potatoes (approx 70g each), quartered
  • 2 medium shallots (approx 60g each), finely chopped
  • 50ml of white wine
  • 50g of butter
  • 30 ml olive oil (2 tbsp)
  • 2 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Oven temp: 180c
  • Price per person: £3.17
  • Store cupboard: Cook's
  • Calories per serving: 1020
  • 5-a-day per serving: 1.5
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Porc Aux Champignons photo

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  1. Preheat the oven. Heat 1 tbsp olive oil in a frying pan and fry the pork loin steaks over a high heat for 2-3 minutes on each side, or until browned. Transfer to a baking tray and roast in the oven for 15 minutes, or until the pork is cooked through.
  2. Once the pork is in the oven, make the mushroom sauce. Heat 1 tbsp olive oil in a frying pan and fry the shallots for 3-4 minutes, or until soft. Add the mushrooms and fry for 3-4 minutes, or until tender. Pour in the wine and simmer until reduced by half. Add the cream and simmer for 3-4 minutes. Remove from the heat, stir in the mustard and season to taste with salt and pepper.
  3. Meanwhile, cook the potatoes and green beans in separate pans of lightly salted boiling water. The potatoes will take about 6 minutes, the green beans will take about 4 minutes.
  4. Drain the vegetables. Lightly crush the potatoes with a fork, stir in the butter and chopped parsley and season to taste with salt and pepper.
  5. Remove the pork from the oven and serve with the mushroom sauce, green beans and crushed potatoes.

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