Pork rump is pan seared and basted with butter before being topped with an exotic mushroom mixture and grated hard cheese. It is then roasted in a hot oven so that the lush topping can crisp up. As if this isn’t delicious enough, it is sided with smashed baby potatoes for crunch and salad leaves for freshness. Your taste buds will thank you!
Pork & Exotic Mushroom Gratin
Pork & Exotic Mushroom Gratin
with fresh cream & smashed potatoes
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Mixed Exotic Mushrooms
- Onion
- Onions
- Panko Breadcrumbs
- Pork Rump
- Salad Leaves
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SMASH THE POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion, place on a lightly greased roasting tray, and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil or butter and season. Roast in the hot oven for 15-20 minutes until crispy and golden.
MUSHIE MANIA
Place a pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the chopped mushrooms and fry for 4-5 minutes until starting to brown and any excess liquid has evaporated, shifting as they colour. Season to taste.
FINISH THE GRATIN
When the mushrooms are done, add the grated garlic to the pan and fry for 1 minute until fragrant, shifting constantly. Add the wine and leave to simmer for 1-2 minutes until almost all evaporated. Pour in the cream and leave to reduce for 1-3 minutes or until slightly reduced. Remove from the pan and season to taste. In a separate bowl, combine the breadcrumb and the grated cheese. Add oil until all the breadcrumbs are coated.
Pork RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with some paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned but not cooked through. During the final 1-2 minutes, baste with a knob of butter.
GRATINATION STATION
Turn the oven on to the highest setting or the grill. Place the Pork on a roasting tray and top with the mushroom mixture (if there are too many mushrooms, just load them around the pork). Sprinkle over the cheese mixture. Pop into the hot oven and grill for 3-4 minutes until golden and the pork is cooked through. Watch carefully so the crumb doesn’t burn! In a bowl, combine the salad leaves with a drizzle of oil and seasoning.
LOOKS GREAT-IN!
Plate up the mushroom gratin Pork and serve alongside the crispy smashed potatoes. Side with the dressed salad leaves and any remaining mushrooms. Sprinkle over the chopped parsley.
SMASH THE POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion, place on a lightly greased roasting tray, and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil or butter and season. Roast in the hot oven for 15-20 minutes until crispy and golden.
MUSHIE MANIA
Place a pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the chopped mushrooms and fry for 4-5 minutes until starting to brown and any excess liquid has evaporated, shifting as they colour. Season to taste.
FINISH THE GRATIN
When the mushrooms are done, add the grated garlic to the pan and fry for 1 minute until fragrant, shifting constantly. Add the wine and leave to simmer for 1-2 minutes until almost all evaporated. Pour in the cream and leave to reduce for 1-3 minutes or until slightly reduced. Remove from the pan and season to taste. In a separate bowl, combine the breadcrumb and the grated cheese. Add oil until all the breadcrumbs are coated.
Pork RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with some paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned but not cooked through. During the final 1-2 minutes, baste with a knob of butter.
GRATINATION STATION
Turn the oven on to the highest setting or the grill. Place the Pork on a roasting tray and top with the mushroom mixture (if there are too many mushrooms, just load them around the pork). Sprinkle over the cheese mixture. Pop into the hot oven and grill for 3-4 minutes until golden and the pork is cooked through. Watch carefully so the crumb doesn’t burn! In a bowl, combine the salad leaves with a drizzle of oil and seasoning.
LOOKS GREAT-IN!
Plate up the mushroom gratin Pork and serve alongside the crispy smashed potatoes. Side with the dressed salad leaves and any remaining mushrooms. Sprinkle over the chopped parsley.
SMASH THE POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion, place on a lightly greased roasting tray, and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil or butter and season. Roast in the hot oven for 20-25 minutes until crispy and golden.
MUSHIE MANIA
Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the chopped mushrooms and fry for 5-6 minutes until starting to brown and any excess liquid has evaporated, shifting as they colour. Season to taste.
FINISH THE GRATIN
When the mushrooms are done, add the grated garlic to the pan and fry for 1 minute until fragrant, shifting constantly. Add the wine and leave to simmer for 2-3 minutes until almost all evaporated. Pour in the cream and leave to reduce for 2-4 minutes or until slightly reduced. Remove from the pan and season to taste. In a separate bowl, combine the breadcrumb and the grated cheese. Add oil until all the breadcrumbs are coated.
Pork RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with some paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned but not cooked through. During the final 1-2 minutes, baste with a knob of butter.
GRATINATION STATION
Turn the oven on to the highest setting or the grill. Place the Pork on a roasting tray and top with the mushroom mixture (if there are too many mushrooms, just load them around the pork). Sprinkle over the cheese mixture. Pop into the hot oven and grill for 4-5 minutes until golden and the pork is cooked through. Watch carefully so the crumb doesn’t burn! In a bowl, combine the salad leaves with a drizzle of oil and seasoning.
LOOKS GREAT-IN!
Plate up the mushroom gratin Pork and serve alongside the crispy smashed potatoes. Side with the dressed salad leaves and any remaining mushrooms. Sprinkle over the chopped parsley.
SMASH THE POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion, place on a lightly greased roasting tray, and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil or butter and season. Roast in the hot oven for 20-25 minutes until crispy and golden.
MUSHIE MANIA
Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the chopped mushrooms and fry for 5-6 minutes until starting to brown and any excess liquid has evaporated, shifting as they colour. Season to taste.
FINISH THE GRATIN
When the mushrooms are done, add the grated garlic to the pan and fry for 1 minute until fragrant, shifting constantly. Add the wine and leave to simmer for 2-3 minutes until almost all evaporated. Pour in the cream and leave to reduce for 2-4 minutes or until slightly reduced. Remove from the pan and season to taste. In a separate bowl, combine the breadcrumb and the grated cheese. Add oil until all the breadcrumbs are coated.
Pork RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the Pork dry with some paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned but not cooked through. During the final 1-2 minutes, baste with a knob of butter.
GRATINATION STATION
Turn the oven on to the highest setting or the grill. Place the Pork on a roasting tray and top with the mushroom mixture (if there are too many mushrooms, just load them around the pork). Sprinkle over the cheese mixture. Pop into the hot oven and grill for 4-5 minutes until golden and the pork is cooked through. Watch carefully so the crumb doesn’t burn! In a bowl, combine the salad leaves with a drizzle of oil and seasoning.
LOOKS GREAT-IN!
Plate up the mushroom gratin Pork and serve alongside the crispy smashed potatoes. Side with the dressed salad leaves and any remaining mushrooms. Sprinkle over the chopped parsley.
Frequently Asked Questions
What is the preparation time for Pork & Exotic Mushroom Gratin?
The preparation time for Pork & Exotic Mushroom Gratin with fresh cream & smashed potatoes is between 20 and 35 minutes.
What is the total time required to make Pork & Exotic Mushroom Gratin with fresh cream & smashed potatoes?
The total time required to make Pork & Exotic Mushroom Gratin with fresh cream & smashed potatoes is between 45 and 60 minutes.
How many servings does Pork & Exotic Mushroom Gratin provide?
4 servings
What are the main ingredients in Pork & Exotic Mushroom Gratin?
Baby Potatoes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Mixed Exotic Mushrooms, Onion, Onions, Panko Breadcrumbs, Pork Rump, Salad Leaves, White Wine
What is the nutritional information of Pork & Exotic Mushroom Gratin?
Calories: 821, Carbs: 59 grams, Fat: grams, Protein: 41.5 grams, Sugar: 9.6 grams, Salt: 332 grams
How do I prepare Pork & Exotic Mushroom Gratin?
SMASH THE POTS: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion, place on a lightly greased roasting tray, and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil or butter and season. Roast in the hot oven for 15-20 minutes until crispy and golden. MUSHIE MANIA: Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the chopped mushrooms and fry for 4-5 minutes until starting to brown and any excess liquid has evaporated, shifting as they colour. Season to taste. FINISH THE GRATIN: When the mushrooms are done, add the grated garlic to the pan and fry for 1 minute until fragrant, shifting constantly. Add the wine and leave to simmer for 1-2 minutes until almost all evaporated. Pour in the cream and leave to reduce for 1-3 minutes or until slightly reduced. Remove from the pan and season to taste. In a separate bowl, combine the breadcrumb and the grated cheese. Add oil until all the breadcrumbs are coated. PORK RUMP: Return the pan to a medium-high heat with a drizzle of oil. Pat the pork dry with some paper towel, and coat in seasoning. When the pan is hot, sear the pork, fat-side down, for 2-3 minutes until crispy. Then, fry for 2-3 minutes per side, or until browned but not cooked through. During the final 1-2 minutes, baste with a knob of butter. GRATINATION STATION: Turn the oven on to the highest setting or the grill. Place the pork on a roasting tray and top with the mushroom mixture (if there are too many mushrooms, just load them around the pork). Sprinkle over the cheese mixture. Pop into the hot oven and grill for 3-4 minutes until golden and the pork is cooked through. Watch carefully so the crumb doesn’t burn! In a bowl, combine the salad leaves with a drizzle of oil and seasoning. LOOKS GREAT-IN!: Plate up the mushroom gratin pork and serve alongside the crispy smashed potatoes. Side with the dressed salad leaves and any remaining mushrooms. Sprinkle over the chopped parsley.
What should be prepared from my kitchen to make Pork & Exotic Mushroom Gratin?
Baby Potatoes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Mixed Exotic Mushrooms, Onion, Onions, Panko Breadcrumbs, Pork Rump, Salad Leaves, White Wine
How many calories does Pork & Exotic Mushroom Gratin have?
821 calories
How much fat content does Pork & Exotic Mushroom Gratin have?
grams
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