Porkobello Pasta
Creamy spicy pork & apple pasta baked in a portobello mushroom.
Ingredients for 4 persons:
400g Pork
1 Apple (Pink Lady or Granny Smith)
2tbsp Relish Spicy Pork Rub
1tsp Olive Oil
1 Onion
1/2tsp Fresh Thyme (or dry)
1/2tsp Lamb Brand Garlic Granules
200ml Vegetable or Chicken Stock
100ml Fresh Cream
500g Pasta Reggia Cavatappi Pasta
4 large Portobello Mushrooms
50g Shredded Mozzarella
Fresh Parsley (finely chopped)
Salt and pepper to taste
Directions:
Cut the pork into bite-size pieces and mix it well with the spicy pork rub.
Gently fry in some olive oil and when it starts to take some colour, add the finely chopped onion.
Fry for 3 minutes until the onion is softened and then add the chopped apple.
Add the thyme, garlic granules and season with salt & pepper.
Mix well then add the stock.
Gently cook until the stock reduces by half stirring frequently.
Add the cream and lower the flame. Mix well.
In the meantime boil the pasta into a pot of salted water. Cook it 1 minute less than instructed on the packet.
Drain the pasta and add it to the pork and mix well.
Remove the stems from the mushrooms and gently hollow the interior using a spoon. Do this process gently without breaking the mushroom. Season with salt and pepper.
Finely chop the stems and the flesh from the mushrooms and add it to the pasta and mix well.
Cook for 2 minutes then fill the mushrooms with the pasta. Place them on a baking sheet.
Top them with the mozzarella and bake in a preheated oven at 200°c for about 15 or until the mozzarella takes some colour and the mushroom is cooked.
Serve with finely chopped fresh parsley.
