This is a delicious recipe which can be made very simply. If you have a small piece of roast pork left over and you don't know what to do with it then this is the recipe to use. Try to find organic mushrooms, as the flavour is superior. The earthy flavour of the mushrooms works very well with the pork, sage and onion stuffing. Please try to use fresh sage, the aroma from it far surpasses anything that dried sage can offer. Serve this with mashed potato and steamed organic vegetables for a week day meal that is fit for a king. The following quantities serve 2.

Ingredients

• 1 Onion, chopped
• 2 tbsp Fresh sage, finely chopped
• 100g Pork, pre-cooked and finely chopped
• 1 Thick slice of bread (preferably granary or wholemeal) crumbed
• Ground black pepper
• 2 Large, flat field mushrooms
• 2 tsp Butter

Method

1. Gently fry the onion in a little oil until soft, add the pork and chop the mushroom stalks and add to the stuffing. Fry for 3 minutes.
2. Add the breadcrumbs, sage and black pepper and remove the stuffing mix from the heat.
3. Add a little boiling water until the stuffing mixture becomes sticky.
4. Dot the gills of the mushrooms with half the butter. Divide the stuffing mix between the mushrooms.
5. Place the stuffed mushrooms into the frying pan, and fry in the remaining butter for 5 – 10 minutes. Do not turn the mushrooms, but fry only the mushroom side, not the stuffing side.
6. Transfer the mushrooms to the grill pan and grill for 5 – 10 minutes, this time grilling only the stuffing side.
7. Serve immediately.