Delicious served over noodles, rice, cauli-rice or baked potatoes.
Time: 10-15mins
Serves: 4-5 ppl
Ingredients:
1 tbsp coconut oil
1 medium onion, chopped
1 clove garlic, chopped
1 pinch dried rosemary (or fresh rosemary if you have)
1 tub (500g) pork mince
+- 6 button mushrooms (or brown mushrooms if you feel lavish)
1 tsp veggie stock
1/2 cup hot water
250ml cream
Himalayan sea salt and black pepper for seasoning
The magic secret ingredient ……1 large tablespoon Shiitake mushroom pesto
Method:
Melt 1 tbsp coconut oil in a saucepan/frying pan over medium/high heat.
Add the chopped onion, garlic and rosemary and saute for a few minutes till the onions are soft and translucent.
Now add your 1 tub (500g) pork mince and stir till mince is fully cooked.
Add the sliced mushrooms, hot water, and veggie stock and simmer for a few minutes.
Finally, stir in the cream and Shiitake mushroom pesto and season to your taste with salt and pepper.
To make the cauli-rice: Blitz raw cauliflower in your blender till it resembles rice. Melt a large knob of butter in a saucepan on medium-high heat. Add the cauli-rice and stir. Be careful not to burn the cauli-rice. Switch off the heat and put the lid on the pan and let is steam for a few minutes.