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Pork and Mushroom Stew

Make a hearty meat dinner for the whole family—simple and delicious! Pork and mushroom stew is a wonderful take on an all-time favorite. Adding vegetables makes it richer and more filling; here that's potatoes and green beans, which keep it tasty and a little out of the ordinary. Swap in a new ingredient or change something each time, and the dish takes on a fresh character that keeps it from ever getting boring.

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Roast pork with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 6 g
Fats 38 % 6 g
Carbohydrates 25 % 4 g
96 kcal
GI: 50 / 50 / 0
  • Stew is a meat dish loved by many. There are countless recipes for it, made all sorts of ways. Lately, stew cooked in individual crocks has become popular, and the old-fashioned way was to make it in the oven. We'll make ours in a multicooker. This classic recipe has been updated, and you can add your favorite ingredients to taste.
  • How do you make pork and mushroom stew? 1. First, prep all the ingredients. Peel the new potatoes—you can just scrape them with the edge of a knife—wash them well, and cut each in half. Rinse the pork and cut it into large chunks. Wash the mushrooms, leaving small ones whole and cutting larger ones in half. Peel the onion and garlic and cut them into small dice. Everything's ready. 2. Now pour the olive oil into the multicooker bowl and select the "Fry" program. Once the oil is hot, add the pork and fry for 7–10 minutes, stirring as it cooks—each piece should brown well on all sides. 3. Add the onion and garlic and cook a couple more minutes, then add the mushrooms, pour in the wine, and cook until the liquid has fully evaporated. Add the potatoes and tomato paste, pour in the chicken broth, switch to the "Stew" program, and set the timer for 40 minutes. Five minutes before the end, season with salt to taste and add the thyme. 4. While it stews, cook the beans—this is optional, but they make the dish even tastier and more interesting. Wash the beans, trim the ends, drop them into boiling salted water, and cook for 4–5 minutes (7 minutes if frozen). Drain in a colander. Serve the stew with a small portion of green beans alongside and a sprinkle of the pepper blend. Enjoy!
  • Keep in mind that the cooking times and settings in the recipe are approximate. Every multicooker behaves differently, and even identical models from the same maker can have their quirks. Before making a new dish in yours, read the manual, then start by cooking dishes you already know before moving on to new ones, dialing in the setting and time for your own machine.
  • Instead of fresh mushrooms, you can use dried ones (you'll need about 5–6 times less than fresh). Just remember to rinse them and then soak them before cooking, for about 2–3 hours.
  • Every cooking oil is only good up to a certain temperature—its smoke point—beyond which it starts to burn and can form harmful compounds, including carcinogens. It's worth knowing which oils hold up best for frying and which are better left out of the pan altogether.

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • String beans - 24  kcal/100g
  • Wine - 76  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Ground pepper mixture - 255  kcal/100g
  • New potatoes - 61  kcal/100g

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