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Pork in cream sauce with mushrooms

Pork in Creamy Mushroom Sauce

A simple, quick, and delicious lunch or dinner in a hurry! With just a handful of ingredients, this pork in creamy mushroom sauce comes out remarkably juicy and fragrant, and it goes with absolutely any side. A perfect choice for beginner cooks!

Maria

Recipe author

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Composition / ingredients

Servings:

Pork

500

Button mushrooms

250

Cream (20% fat)

200

Vegetable broth

Vegetable oil

Nutmeg (a pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 64 % 18 g

Carbohydrates 4 % 1 g

215 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How to make pork with mushrooms in a creamy sauce? Gather your ingredients. You'll want boneless pork — leg, tenderloin, or shoulder if you like a richer cut. Pre-cut stew meat works too. If you like, you can add an onion cut into thin strips.
Step 2:

Rinse the pork, pat it dry, and cut it into medium pieces or strips.
Step 3:

Rinse the mushrooms, pat them dry, and slice them.
Step 4:

Heat the oil in a skillet and add the pork. Sear it over high heat, stirring, until browned on all sides.
Step 5:

Pour in the vegetable broth. If you don't have any, hot water works.
Step 6:

Turn the heat to low and simmer the meat, covered, for 25–30 minutes, until tender. Keep an eye on it so the liquid doesn't cook away completely and the pork doesn't scorch — lift the lid now and then to check.
Step 7:

When almost no liquid remains, add the mushrooms. Cook, stirring, for another 5–7 minutes. This is where you'd add the sliced onion, if using.
Step 8:

Once the mushrooms release their juices, season with salt, pepper, and a pinch of nutmeg. Stir to combine.
Step 9:

Pour in the cream and stir. For a thicker sauce, whisk a level teaspoon of starch or flour into the cream first. Warm the meat and sauce over low heat, and as soon as the cream comes to a simmer, take the pan off the heat.
Step 10:

Cover the pan and let the pork rest for 10 minutes.
Step 11:

Sprinkle with chopped fresh herbs before serving. Serve with any side you like. Enjoy!

For more tips and tricks, see our article: "Cream and sour cream in a sauce: how to keep them from curdling."
You can use any other meat in place of pork. Just note that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.
Buy fresh button mushrooms of medium size, snow-white with no spots, damage, or off smell; they shouldn't feel slippery. Rinse off any grit under warm or cold running water and trim any bad spots. Tiny mushrooms under an inch don't need peeling — just rinse them well; larger ones are best peeled of their outer film.