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Pork and Mushroom Casserole

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 Pork and Mushroom Casserole Recipe
Pork and Mushroom Casserole
A very simple dish to prepare which makes great use of the slow cooker. Simply brown the meat, fry the onions and make the sauce then leave it all in the slow cooker with a few more ingredients for six to eight hours.

KEY POINTS

 Pre-cooking Time:  10 minutes  Cooking Time:

  7 hours (see notes)

 How Difficult  Very easy  Freeze?   Yes
 Servings

 4

INGREDIENTS
Ingredients for pork and mushroom casserole

Click picture to see ingredients enlarged

 Ingredients

Metric

Imperial

USA

 Lean pork (e.g. loin) 700 grams 1lb 8oz
 Closed cup mushrooms 225 grams 8oz
 Can tomatoes 550 grams 1lb 3oz
 Large red onion 1
 Sweet (bell) pepper 1
 Plain flour 30 ml 2 tablespoon 3 tablespoon
 Tomato puree (paste) 30 ml 2 tablespoon 3 tablespoon
 White wine 300 ml pint 1 cups
 Vegetable stock (1 cube in
 water)
150 ml pint ∕ cup
 Sage fresh or died 1 teaspoon dried / 2 teaspoon fresh
 Olive oil 60 ml 2 tablespoon 3 tablespoon
 Salt and pepper To taste

WHAT SPECIAL KITCHEN EQUIPMENT?
Slow cooker

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

COOK'S NOTES
The slow cooker should set to low. Cooking time is anywhere between 6 to 8 hours.

Recipe by .

PREPARATION
Ingredients prepared for Pork and Mushroom Casserole Peel, top and tail then finely slice the onion. Separate the onion rings.
Remove stalk, seeds and pith from sweet (bell) pepper. Slice into thin strips then cut them in half.
Wash and pat dry the mushrooms. Slice them.
Remove excess fat from the pork then cut into cubes.

METHOD

Pour half the oil into a pan on a medium heat. Fry the cubes of pork for around five minutes until they cream coloured all over. Stir and turn the pork every minute to ensure it is cooked evenly.
Turn the slow cooker onto the Low setting and add the pork cubes and juices to the slow cooker.

The gravy for the pork and mushroom casserole Add the remaining oil to the pan and add the onions. Fry them, stirring frequently, for four minutes. Sprinkle the flour into the pan and stir it in quickly. Slowly pour in the wine stirring to mix it in. Do the same with the stock.
Add the mix to the slow cooker along with all the remaining ingredients and stir them together. Leave to cook for 6 to 8 hours.

At this stage the mix in the slow cooker will look very thick, even a bit sticky because of the flour. Don't worry, that's how it should be. As the ingredients cook they will release fluid to give the correct consistency to the gravy.
 
Pork and Mushroom Casserole Serve onto hot plates. We served our Pork and Mushroom Casserole with a mixture of rice and peas.

This casserole freezes very well and only requires re-heating.

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