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20 minutes

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40 minutes

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45 minutes

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40 minutes

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12 - 15 minutes

Cooking with

Mushroom steaks

15 minutes

Mushroom steaks

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.

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Haddock pie

Guinness beer bread

Baked chicken with brinjal and lemon

Peach tarte tatin with mango sorbet

Pan-fried hake with granadilla dressing and tzatziki

Mexican chicken burrito

Chocolate chip and pecan nut cookies

Mushroom steaks

Mushroom steaks

Ingredients

Method