Pork and Mushroom Casserole
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
- Ingredients
- 1 kilogram potatoes
- 30 grams Bacon (diced)
- 1 onion (diced)
- 250 grams Leeks
- 400 grams Frozen pea
- 1 can 400 gram or 14.1 ounces Chanterelle (soaked in water)
- 600 grams Pork tenderloin
- 30 grams butter
- salt
- freshly ground pepper
- 3 packets Hollandaise sauce powder
- 375 grams Whipped cream
- 375 milliliters water
Preparation steps
1.
Peel potatoes and boil in salted for about 20 minutes. Drain, let cool and then slice.
2.
Cut pork into 2 cm (approximately 3/4 inch) thick slices. Heat butter in a pan and cook pork on both sides, then remove.
3.
Cook onions, leeks, peas, drained mushrooms and potatoes on drippings. Season with salt and pepper and sauté for about 5 minutes.
4.
Combine mixed vegetables and pork, then pour into a greased baking dish.
5.
Combine hollandaise sauce mix, cream and water over medium heat. Bring to a boil, then pour over casserole. Cover casserole with foil and bake in an oven preheated to 190°C (approximately 375°F) for about 30-35 minutes. Remove, slice and serve.
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