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Cooking with

Mushroom steaks

15 minutes

Mushroom steaks

By Phillippa Cheifitz

Serves 3 - 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 T hot English or Dijon mustard
1 t Worcester sauce
2 T olive oil
Sea salt and freshly ground black pepper
400 - 500 g pork steaks, trimmed
Watercress, to garnish

For the mushroom sauce:

250 g portabellini mushrooms, quartered
2 T olive oil
1 sprig fresh rosemary
1 T flour
1/2 cup organic beef stock
1/4 cup Port (alternatively use more stock)
1 clove garlic, crushed
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Mix the mustard, Worcester sauce, olive oil and seasoning and pour over the steaks. Brown in a non-stick pan.

Place in an oiled baking pan, pour over the mushroom sauce and bake for 5 to 10 minutes or until tender. Garnish with watercress.

To make the sauce, fry the mushrooms with the olive oil and rosemary until just cooked. Sprinkle over the flour and stir.

Add the stock and Port and stir until thick. Add the garlic and season to taste.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Dutch stamppot

Roast rosemary chicken with mushrooms

Biltong-and-Parmesan burgers

Seared beef carpaccio with fig- and-fennel salad

Gorgonzola-and-honey apple toast

Pan-grilled smashed chicken fillets with green herb sauce

Berry-and-cheese fruit salad

Pan-fried lamb chops with parsley potato cake

Haddock fish cakes with poached eggs

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Exotic mixed summer salad

Mushroom steaks

Mushroom steaks

Ingredients

Method