This mouthwatering mushroom sauce gives any shopbought version some serious opposition, especially because it’s freshly made in your kitchen with fragrant garlic & crème fraîche. This lipsmacking liquid is poured over pan-seared pork neck steak and served with a toasted almond, cooling cucumber & roasted carrot salad.
Mushroom Sauce & Pork Neck
Mushroom Sauce & Pork Neck
with roasted carrot salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Carrot
- Creme Fraiche
- Cucumber
- Garlic Clove
- Garlic Cloves
- Pork Neck Steak
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the crème fraîche. Remove from the heat and season.
NUTTY SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Carrot, salad leaves, Almonds, and Cucumber. Toss to combine and season.
WELL DONE!
Plate up the loaded Carrot salad, along with the pork slices, and top with the mushroom sauce. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the crème fraîche. Remove from the heat and season.
NUTTY SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Carrot, salad leaves, Almonds, and Cucumber. Toss to combine and season.
WELL DONE!
Plate up the loaded Carrot salad, along with the pork slices, and top with the mushroom sauce. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the crème fraîche. Remove from the heat and season.
NUTTY SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Carrot, salad leaves, Almonds, and Cucumber. Toss to combine and season.
WELL DONE!
Plate up the loaded Carrot salad, along with the pork slices, and top with the mushroom sauce. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK NECK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the crème fraîche. Remove from the heat and season.
NUTTY SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Carrot, salad leaves, Almonds, and Cucumber. Toss to combine and season.
WELL DONE!
Plate up the loaded Carrot salad, along with the pork slices, and top with the mushroom sauce. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Mushroom Sauce & Pork Neck?
The preparation time for Mushroom Sauce & Pork Neck with roasted carrot salad is between 25 and 45 minutes.
What is the total time required to make Mushroom Sauce & Pork Neck with roasted carrot salad?
The total time required to make Mushroom Sauce & Pork Neck with roasted carrot salad is between 40 and 60 minutes.
How many servings does Mushroom Sauce & Pork Neck provide?
4 servings
What are the main ingredients in Mushroom Sauce & Pork Neck?
Almonds, Button Mushrooms, Carrot, Creme Fraiche, Cucumber, Garlic Clove, Garlic Cloves, Pork Neck Steak, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Mushroom Sauce & Pork Neck?
Calories: 1193, Carbs: 35 grams, Fat: grams, Protein: 25.4 grams, Sugar: 17.2 grams, Salt: 145 grams
How do I prepare Mushroom Sauce & Pork Neck?
WELL DONE!: Plate up the loaded carrot salad, along with the pork slices, and top with the mushroom sauce. Dig in, Chef! NUTTY SALAD: In a salad bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the carrot, salad leaves, almonds, and cucumber. Toss to combine and season. MMMUSHROOM SAUCE: Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with a splash of water and mix in the crème fraîche. Remove from the heat and season. PORK NECK: Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOAST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Mushroom Sauce & Pork Neck?
Almonds, Button Mushrooms, Carrot, Creme Fraiche, Cucumber, Garlic Clove, Garlic Cloves, Pork Neck Steak, Red Wine Vinegar, Salad Leaves
How many calories does Mushroom Sauce & Pork Neck have?
1193 calories
How much fat content does Mushroom Sauce & Pork Neck have?
grams
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