Jo Pratt’s pork and porcini stroganoff Recipe

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Foodie and writer Jo Pratt has shared this pork and porcini stroganoff, a delicious version of the classic beef stroganoff. Using porcini mushrooms and pork fillets the recipe is given a modern spin but still complete with the creamy sauce we all love! This easy pork and porcini stroganoff is going to become a family classic in your house – watch the video to make the recipe even simpler to follow.


  • 40g dried porcini mushrooms
  • I onion thinly sliced
  • 2 cloves of garlic, crushed
  • 750g pork fillet, cut into slim strips
  • A pinch of cayenne pepper 
  • 1 tablespoon paprika 
  • 3 tablespoons brandy 
  • 1 teaspoon Dijon mustard 
  • 200ml sour cream
  • 150ml chicken stock or water 
  • A squeeze of lemon juice 
  • Sea salt and freshly ground black pepper
  • I tablespoon chopped parsley


  • Cover the porcini mushrooms with at least 300ml hot water and leave to soak for about 30 mins.

  • Heat a large frying pan with a drop of olive oil and gently sauté the onion for about 5 mins.

  • Add the garlic and pork, frying for a couple of minutes.

  • Strain the mushrooms, reserving 200ml of the liquid, and add the mushrooms to the pan.

  • Cook for a couple of minutes before stirring in the cayenne and paprika.

  • Then pour in the brandy, allowing the flame to flambé to burn off the alcohol. This is easy with a gas flame because all you need to do is tilt the pan towards the flame. If you are using an electric hob, hold a lit match to one edge of the pan and it will flambé.

  • Stir in mustard, sour cream, reserved porcini liquid and chicken stock or water.

  • Bring to simmer, cook for 5 minutes.

  • Squeeze in lemon juice, season and scatter with parsley.

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Make sure you do all your chopping and preparation before you start adding things to the frying pan

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