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The main dish, Chic bistro

Iberian pork pluma with sautéed mushrooms

Iberian pork pluma with sautéed mushrooms is a dish for 6 people that takes 25 minutes of active work. The mushrooms can be cooked ahead and reheated, only the meat is seared at the last minute, 2 to 3 minutes per side. It's easy to make, costs about €5.60 per person, and the key is serving the pluma still pink inside, never overcooked.

A seared, juicy Iberian pork pluma with a garlicky, parsley mushroom sauté.

Iberian pork pluma with sautéed mushrooms
For
6 people
Work
25 min
Total time
40 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€5.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Pluma is a cut from Iberian pork, thin and well marbled, that behaves like a grilling cut rather than a braising one. Seared hard and fast, it stays juicy and pink at the center, with that slightly nutty flavor typical of Iberian pork. The garlic and parsley mushroom sauté adds depth without covering its taste.

This is a dish for a dinner with friends or a slightly dressier family meal, when you want something beyond roast chicken without spending the evening at the stove. It fits well into an autumn or winter menu, with a light starter before and a simple dessert after, since the meat only happens at the very last minute.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 4 steps, 12 min
  4. When it's time to serve 2 steps, 12 min

Right before guests arrive, clean the mushrooms, make the garlic parsley mix, let the pluma come to room temperature, and cook the mushroom sauté, which will wait to be reheated. At serving time, sear the pluma for a few minutes, let it rest, then plate it over the hot mushrooms with a bit of flaky salt.

The ingredients

6 people

Butcher

  • Iberian pork pluma 1.2 kg

Fruits and vegetables

  • button mushrooms 450 g
  • oyster mushrooms 450 g
  • garlic 4 cloves
  • parsley 1 bunch

Dairy

  • butter 40 g

Pantry

  • oiloften in the pantry 2 tbsp
  • Espelette pepperoften in the pantry 1 pinch
  • flaky sea saltoften in the pantry 1 tsp
  • pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Clean the mushrooms with a damp cloth, cut them into quarters, and tear the oyster mushrooms by hand.

    Don't rinse them under water, they soak it up and release it during cooking.

  2. Finely chop the garlic and parsley together to make the persillade.

    Remove the green germ from the garlic, it's what makes it taste bitter.

  3. Take the pluma out of the fridge, season it with salt and pepper, and let it come to room temperature for half an hour.

    Meat at room temperature cooks more evenly.

  4. Sauté the mushrooms over high heat with the oil and butter, in two batches, until golden, then add the persillade. 12 min

    Don't crowd the pan, the mushrooms need to brown, not steam.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the pluma for two to three minutes per side in a very hot pan, let it rest for five minutes, then slice it. 12 min

    It stays nicely pink inside, a touch of Espelette pepper on top lifts it.

  2. Plate the pluma over the reheated mushrooms with a bit of flaky sea salt.

    Pour the resting juices over the meat, they're the best part.

Our tips to get it right

  • Pick a wide, very hot pan before you add the pluma, a pan that isn't hot enough will boil the meat instead of searing it.
  • Don't salt the meat too far ahead, half an hour before cooking is enough to avoid drawing out moisture.
  • Save the resting juices from the meat and pour them over the slices when plating, they tie the pluma and the mushrooms together.

The variations

  • Swap the pluma for a hanger steak or a classic pork chop if you can't find it, adjusting the cooking time.
  • Add chanterelles or black trumpet mushrooms depending on the season for a more fragrant sauté.
  • For kids, set aside a small portion of pluma without Espelette pepper and serve the mushrooms blended into a milder side.

What to serve it with

  • Garlic sautéed potatoes
  • Celery root puree
  • A glass of light red wine

Storage

Leftovers keep for 2 days in the fridge in a closed container, ideally with the meat and mushrooms stored separately. Reheat gently in a pan, the pluma doesn't hold up well in the microwave, which dries it out. Freezing isn't recommended, it would hurt the texture of the meat.

Questions about this recipe

How do you know when Iberian pork pluma is cooked right?

It should stay pink in the center, firm to the touch but not tough. Two to three minutes per side over high heat is enough, then a five minute rest finishes the cooking without drying it out.

Can you use a different cut instead of pluma?

Yes, an Iberian pork chop or a hanger steak work well with the same high heat method. The cooking time will change depending on the thickness of the cut.

Why shouldn't you rinse the mushrooms under water?

Mushrooms are very porous and soak up water like a sponge. They would then release too much water during cooking and steam in the pan instead of browning.

Can you double the recipe for more guests?

Yes, but cook the meat and mushrooms in batches to keep the pan hot enough. Too much meat or too many mushrooms at once lowers the temperature and the sear becomes less clean.

Can an Iberian pork pluma with sautéed mushrooms be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, before the guests arrive, 4 steps, when it's time to serve, 2 steps.

How long does it take to make an Iberian pork pluma with sautéed mushrooms?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in an Iberian pork pluma with sautéed mushrooms?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an Iberian pork pluma with sautéed mushrooms cost?

About €5.60 per person, that's €33.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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