Creamy Garlic Pork Mince and Mushrooms on Sourdough
Savory pork mince and earthy mushrooms cooked in passata, topped with a garlic yogurt sauce over warm sourdough. A satisfying, egg-free meal scaled perfectly for your family.
Prep
10 min
Cook
15 min
Total
25 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
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Mixing bowl · Knife and cutting board
Time saver
Storage: Store leftover pork and mushroom sauce in an airtight container in the fridge for up to 3 days. Toast fresh sourdough just 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 over medium-high heat…
- 01
Heat a large skillet over medium-high heat…
Heat a large skillet over medium-high heat at 350°F (175°C).
Tap card to mark done - 02
Add the pork mince to the dry…
Add the pork mince to the dry skillet and cook for 6 to 8 minutes, breaking it apart with a wooden spoon until browned with no pink remaining.
Look for: browned with no pink remaining
Tap card to mark done - 03
Add the chopped mushrooms and minced garlic…
Add the chopped mushrooms and minced garlic to the skillet with the pork, cooking for 5 minutes until mushrooms are soft and moisture has evaporated.
Look for: mushrooms are soft and moisture has evaporated
Tap card to mark done - 04
Pour in the passata and heavy cream
Pour in the passata and heavy cream, reduce heat to low, and simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
Look for: the sauce thickens and coats the back of a spoon
Tap card to mark done - 05
Toast the sourdough slices in a toaster…
While the sauce simmers, toast the sourdough slices in a toaster or oven until golden brown and crispy.
Look for: golden brown and crispy
Tap card to mark done - 06
Stir together the Greek yogurt and extra…
In a small bowl, stir together the Greek yogurt and extra minced garlic until smooth.
Look for: smooth
Tap card to mark done - 07
Place one slice of sourdough on each…
Place one slice of sourdough on each plate, spoon the pork and mushroom sauce generously over the top, and finish with a dollop of garlic yogurt.
Ready when: everything is assembled and ready to enjoy
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