Pork & Mushrooms in White Wine with Mashed Potatoes

Name: Pork & Mushrooms in White Wine with Mashed Potatoes
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1 serving
Ingredients: 160 g Pork shoulder or neck, boneless; 2 tsp Sunflower oil; Onion × ½; 150 g Mushrooms (white or chestnut); 1 clove Garlic clove; 1 tsp Sweet paprika; 80 ml Dry white wine; 200 ml Hot water; ½ tsp Dried thyme; 1 leaf Bay leaf; 4 g Salt; 0.5 g Black pepper; 230 g Floury potatoes, for the mash; 15 g Butter; 60 ml Milk; 1 tbsp Fresh parsley, chopped

115 min · Easy · Serves 1

880 kcal per serving · 41g protein

Cubes of pork shoulder, browned and then simmered low and slow with onion, mushrooms, white wine, thyme and paprika until a fork slides straight through. While the pot simmers, potatoes are boiled and mashed with butter and warm milk, ready to soak up the mushroom gravy. A proper weekend dinner that asks for time but hardly any skill.

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Ingredients

160 g Pork shoulder or neck, boneless
2 tsp Sunflower oil
Onion × ½
150 g Mushrooms (white or chestnut)
1 clove Garlic clove
1 tsp Sweet paprika
80 ml Dry white wine
200 ml Hot water
½ tsp Dried thyme
1 leaf Bay leaf
4 g Salt
0.5 g Black pepper
230 g Floury potatoes, for the mash
15 g Butter
60 ml Milk
1 tbsp Fresh parsley, chopped

Method

Cut the pork and vegetables

Cut the pork into 3 cm cubes, trimming off any thick pieces of hard fat, and pat the cubes dry with kitchen paper. Finely chop the onion and garlic, and slice the mushrooms.
Brown the pork in batches

Heat the sunflower oil in a heavy pot over medium-high heat and brown the pork in batches for 4–5 minutes per batch, turning the cubes until golden brown on all sides. Lift each batch onto a plate.
Soften the onion

Lower the heat to medium, add the onion to the same pot and cook for 5 minutes, scraping up the brown bits from the bottom, until the onion is soft and golden.
Cook the mushrooms

Add the mushrooms and garlic and cook for 6 minutes, stirring often, until the mushrooms have given off their liquid and the pot is almost dry again.
Add the paprika and wine

Take the pot off the heat and stir in the paprika, then pour in the white wine, return the pot to medium heat and simmer for 2 minutes, until the sharp smell of alcohol fades.
Simmer covered until tender

Return the pork and any juices from the plate to the pot, add the hot water, dried thyme, bay leaf, black pepper and half the salt, then cover and simmer over low heat for 75 minutes, until a fork slides into the pork with no resistance.
Boil the potatoes

Peel the potatoes during the last 30 minutes of the pork's simmer, cut the potatoes into even chunks, and boil them in a second pot of water with the rest of the salt over medium heat for 20 minutes, until a knife slides in easily.
Mash the potatoes

Drain the potatoes, leave them in the hot pot for 1 minute to steam dry, then mash with the butter and the warm milk until smooth and fluffy.
Thicken the gravy

Uncover the pork, lift out the bay leaf and simmer over medium heat for 5 minutes, until the liquid thickens into a glossy gravy that coats a spoon.
Serve with the mash

Spoon the mash onto warm plates, add the pork and mushrooms with plenty of gravy alongside, and scatter the chopped parsley over the top.