Creamy Garlic Pork Mince and Mushrooms on Sourdough
Richly seasoned minced pork and savory mushrooms cooked in passata, finished with a creamy garlic yogurt sauce over warm sourdough bread. A satisfying, high-protein meal made without eggs that feeds the whole family easily.
Prep
10 min
Cook
20 min
Total
30 min
Makes
6 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Leftover pork mixture can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove before serving.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Heat a large skillet or wide pan…
- 01
Heat a large skillet or wide pan…
Heat a large skillet or wide pan over medium-high heat for 2 minutes. Add the lean minced pork and cook for 6 to 8 minutes, breaking it up with a wooden spoon until browned throughout.
Look for: browned throughout
Tap card to mark done - 02
Add the sliced button mushrooms to the…
Add the sliced button mushrooms to the pan and cook over medium heat for 4 to 5 minutes until soft and golden.
Look for: soft and golden
Tap card to mark done - 03
Stir in the minced garlic and cook…
Stir in the minced garlic and cook for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 04
Pour in the tomato passata
Pour in the tomato passata, season with salt and black pepper, and bring to a gentle simmer over medium-low heat. Cook for 8 to 10 minutes until the sauce thickens slightly.
Look for: the sauce thickens slightly
Tap card to mark done - 05
Remove the pan from heat and let…
Remove the pan from heat and let it cool for 2 minutes. Gently stir in the plain Greek yogurt until completely combined into a smooth, creamy sauce.
Look for: completely combined into a smooth, creamy sauce
Tap card to mark done - 06
Toast the sourdough slices in a toaster…
Toast the sourdough slices in a toaster or under a grill at 375°F (190°C) for 3 to 4 minutes until warm and crisp around the edges.
Look for: warm and crisp around the edges
Tap card to mark done - 07
Spoon equal amounts of the creamy pork…
Spoon equal amounts of the creamy pork and mushroom sauce over the toasted sourdough slices and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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