Roast pork with mushrooms and mashed potatoes
A recipe by chef Ivan Manchev.
🍳 Cook: 90 min
Ingredients
| 600 г | boneless pork shoulder (Manchev took from the promotional Порция свежест, but you can also cook the dish with another part of the piggy) |
| 1 | carrot |
| 700 г | potatoes |
| 2 | rosemary sprigs |
| 2 | thyme sprigs |
| 3 | garlic cloves |
| 70 г | butter (the expert chose Pilos) |
| 100 мл | cooking cream (again Pilos) |
| 5 с.л. | oil (chef Manchev poured Promienna) |
| 200 г | mushrooms |
| 1 с.л. | flour (the cook scooped from Castello) |
| 300 мл | vegetable stock |
| — | salt, black and red pepper |
Instructions
- Cut the carrot into strips and the garlic into quarters.
- Lard the meat, rub it with dry spices and place strips of carrot and pieces of garlic into the cuts.
- Heat oil in a pan and fry the meat for a few minutes on all sides.
- Then roast it at 180 degrees in a preheated oven. Leave it to cook for about 1:30 hours.
- Peel the potatoes, boil them and then mash them.
- Mix with 30-40 grams of the butter, pour in the cream, add salt and pepper to taste and stir until a homogeneous mixture is obtained.
- Wash the mushrooms and cut them into quarters.
- Heat the remaining butter in a pan, add the mushrooms, cook for a few minutes, pour in the stock too and let it simmer.
- Thicken the stock with the flour, add salt and pepper to taste.
- Serve a piece of meat with mashed potatoes and mushroom sauce.