Dream dinners Pork ragu with creamy mushrooms and fettuccine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dream dinners Pork ragu with creamy mushrooms and fettuccine By You Magazine - January 31, 2021 All edible mushrooms, dried or fresh, are rich in nutrients including vitamin D and potassium. Joff Lee SERVES 4 PREP 40 minutes (including 30 minutes soaking) COOK 30 minutes 15g dried porcini mushrooms 500g pork tenderloin fillet, all fat removed and cut into thin strips 3 tbsp olive oil 1 onion, thinly sliced 450g mushrooms (eg chestnut, morels and ceps), sliced 300ml chicken stock 200ml half-fat crème fraîche Grated zest of 1 lemon 500g fettuccine (dry weight) A handful of fresh flat-leaf parsley, chopped Salt and freshly ground black pepper Put the porcini in a heatproof jug or bowl and pour over some boiling water. Set aside to soak for at least 30 minutes. Drain well, straining and reserving the soaking liquid. Season the pork with salt and pepper. Heat the oil in a wide, deep sauté pan set over a medium to high heat and cook the pork, turning it occasionally, for about 5 minutes until browned all over. Set aside. Add the onion and sliced mushrooms to the pan and cook, stirring occasionally, until the mushrooms are golden and the onions have softened but not coloured. Return the pork to the pan together with the drained porcini. Stir into the onion and mushrooms, then add the chicken stock and the reserved porcini soaking liquid. Simmer for 10-15 minutes until the pork is cooked and tender and the liquid has reduced. Stir in the crème fraîche and lemon zest then heat through gently for 2-3 minutes. Check the seasoning. Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet. Drain well. Divide the cooked pasta between four serving plates and top with the pork ragù. Sprinkle with parsley and serve. TIP The dried porcini give this pasta dish its distinctive flavour, while the fresh mushrooms give it a lovely texture. If you can get hold of wild mushrooms, use them in preference to cultivated ones. Now buy the book with 15% off Eat to Sleep: 80 Nourishing Recipes to Help You Sleep Well Every Night by Heather Thomas and Alina Tierney is published by Vermilion, price £12.99. To order a copy for £11.04 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved