Pork steaks in mushroom sauce

Name: Pork steaks in mushroom sauce
Yield: 4 servings
Cuisine: British
Ingredients: 4 pork steaks; 300 g mushrooms (sliced); 250 ml Alpro soya cream; 3 cloves garlic (minced or finely chopped); 1 tbsp parsley (dried); 1 tbsp thyme (dried); Pinch salt; Pinch black pepper; 25 ml white wine; 360 g plain white rice; Handful spinach leaves; 2 tbsp olive oil

platethatup @cook_14590216

Dairy free and gluten free!

platethatup @cook_14590216

Dairy free and gluten free!

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Ingredients

4 servings

4pork steaks
300 gmushrooms (sliced)
250 mlAlpro soya cream
3 clovesgarlic (minced or finely chopped)
1 tbspparsley (dried)
1 tbspthyme (dried)
Pinchsalt
Pinchblack pepper
25 mlwhite wine
360 gplain white rice
Handfulspinach leaves
2 tbspolive oil

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Steps

1

Season pork steaks with salt and black pepper, then heat 2 tbsp of oil in a large pan.
2

Add rice to saucepan and cover with water (slightly more than is enough to cover the rice) then bring to the boil and leave to simmer for around 15 minutes. Occasionally stirring and increasing the heat if needed.
3

Fry pork steaks on medium high heat, each side should take around 3 minutes depending on thickness. Take out of pan and allow them to rest on a plate.
4

Add mushrooms to the pan, stir for around a minute or 2-3 on medium heat in the remaining juices, then add in the garlic for a further minute, not allowing for the garlic to burn. Add in white wine if using, and allow to reduce by half.
5

Pour soya cream into the pan and stir continuously. Reduce heat slightly and add further salt and pepper to your liking, along with parsley and thyme. Stir for around 2 minutes. Then place in the pork steaks. Spoon over the mixture so they are covered and amongst the sauce.
6

Allow everything to simmer in the pan alongside the rice. When the rice is done, serve on to plates straightaway, sprinkle some parsley over the top if you wish. Garnish with some fresh spinach leaves.