James Martin's pork escalopes with mushrooms and ma

Name: James Martin's pork escalopes with mushrooms and mash recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large estima potatoes, peeled and cut into quarters; 110 g (3.9oz) butter; 175 ml (6.2fl oz) double cream; 1 tbsp olive oil; 4 x 175-225g (6-8oz) escalopes of pork; 2 shallots, peeled and sliced into fine rings; 4 juniper berries, crushed; 400 g (14.1oz) mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean; 2 tbsp sherry; 1 clove of garlic, peeled and finely chopped; 2 tbsp chopped flat-leaf parsley; 1 pinch salt and black pepper

Servings: persons

4 large estima potatoes, peeled and cut into quarters
110 g (3.9oz) butter
175 ml (6.2fl oz) double cream
1 tbsp olive oil
4 x 175-225g (6-8oz) escalopes of pork
2 shallots, peeled and sliced into fine rings
4 juniper berries, crushed
400 g (14.1oz) mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean
2 tbsp sherry
1 clove of garlic, peeled and finely chopped
2 tbsp chopped flat-leaf parsley
1 pinch salt and black pepper

1
Place the potato quarters in a large saucepan, fill with water, add a pinch of salt and bring to the boil.
2
Cook for 20 minutes or so until softened, then drain and return to the pan.
3
Mash with half the butter and two-thirds of the cream, season with salt and pepper and keep warm in the pan.
4
Meanwhile, set a frying pan over a high heat and add the oil and half the remaining butter.
5
Season the pork well with salt and pepper and when the butter has melted, add the pork to the pan.
6
Fry for 3-4 minutes on both sides, then remove from the pan and set aside.
7
Set the pan back over the heat, add the remaining butter and, when it has melted, tip in the shallots, juniper berries and mushrooms.
8
Saute together quickly, add the sherry and cook for 1-2 minutes to allow the alcohol to evaporate off.
9
Alternatively, burn off the alcohol by carefully lighting it with a match.
10
Add the garlic and the remaining cream, if you wish, and cook for 2 minutes.
11
Spoon the mash on to each plate, place a pork escalope alongside, add the mushroom mixture and scatter over the parsley.
12
Season with salt and pepper to serve.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large estima potatoes, peeled and cut into quarters, 110 g (3.9oz) butter, 175 ml (6.2fl oz) double cream, 1 tbsp olive oil, and more.

Yes, James Martin's pork escalopes with mushrooms and mash recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

James Martin's pork escalopes with mushrooms and mash recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions