Pork Casserole with Wild Mushrooms
Pork and wild mushrooms create a rich protein base, while carrot, onion, and parsley add moisture and aroma. Sautéing the mushrooms keeps the casserole flavorful without making it watery.
Clean and chop the butter mushrooms (300 g), carrot (100 g), onion (100 g), garlic (5 g), and parsley (10 g). Cut the pork (600 g) into cubes and pass it through a meat grinder twice.
Heat the olive oil (30 g), sauté the onion and carrot for 4 minutes, then add the mushrooms and sauté until the liquid evaporates.
Add the garlic and parsley, season with table salt (5 g) and black pepper (2 g), then combine the mushroom mixture with the minced pork.
Transfer the mixture to a dish lightly greased with oil, level it, and bake at 200 °C for 40 minutes.
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