HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Creamy Mushroom Sauce
Pork & Creamy Mushroom Sauce

Pork & Creamy Mushroom Sauce

with Mash & Steamed Veggies

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There's something magical about this mushroom sauce – it's loaded with umami, that savoury fifth taste, which makes it totally irresistible! Spoon it over tender pork steaks and add some fluffy mash for an unbelievably delicious dinner.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 bag

green beans

1 unit


1 clove


1 packet

pork loin steaks

1 punnet

button mushrooms

½ bottle

pure cream


½ packet

chicken-style stock powder

Not included in your delivery

olive oil

2.5 tbs



¼ tsp


40 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3390 kJ
Fat49.7 g
of which saturates29.8 g
Carbohydrate38.2 g
of which sugars8.9 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium468 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Trim the green beans. Cut the carrot (unpeeled) into thin batons. Finely chop the garlic (or use a garlic press). Thinly slice the button mushrooms.


Add the potato to the saucepan of boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender, and the potato can be easily pierced with a knife, 4-5 minutes. Transfer the carrot and green beans to a bowl and season with salt and pepper. Drain the potato and return to the saucepan. Cover to keep warm.


While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the pork loin steaks on both sides with salt and pepper and add to the hot pan. Cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.


Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until browned, 5-6 minutes. Reduce the heat to low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the pure cream (see ingredients list) and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people) and any resting juices from the pork and stir to combine. Simmer until slightly reduced, 5-6 minutes. Season to taste with salt and pepper.


Add the milk, salt, butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.


Thickly slice the pork. Divide the mash, pork and veggies between plates. Spoon the creamy mushroom sauce over the pork.