1. Main Page
  2. National cuisine
  3. Pork fricassee with mushrooms

Pork Fricassee with Mushrooms

Make the perfect meat-and-vegetable dish — delicious and beautiful! Pork fricassee with mushrooms is a wonderful main course, at once elegant and comforting. Tender pork is rounded out by earthy mushrooms, vegetables, and a lovely creamy sauce that softens the whole dish and gives it real charm.

ZoryanaAuthor avatar
Recipe author
Pork fricassee with mushrooms
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 8 g
Fats 31 % 5 g
Carbohydrates 19 % 3 g
95 kcal
GI: 67 / 0 / 33
  • The cut of pork traditionally used for fricassee is the tenderloin, though it can be a little pricey. If you don't have tenderloin, use any lean pork instead, trimming away the silverskin and any unwanted connective tissue. Rinse the meat, pat it dry, and cut it into serving-sized pieces. Season with salt and ground pepper, tossing to coat each piece. You don't even need a separate skillet for browning — use a heavy-bottomed sauté pan or Dutch oven, since the whole dish will be cooked in it. Melt the butter in the pan, add the meat, and, stirring constantly, brown it all over, then transfer it to a plate. While the meat browns, peel, wash, and dry the vegetables. Cut them into small dice, add them to the pan, and stir, scraping up the browned bits from the bottom — they'll add flavor and aroma to the sauce. Sauté the vegetables until golden, stirring so they don't burn. You can use any mushrooms; wild mushrooms give a more pronounced flavor and aroma, but to save yourself the trouble of hunting them down, ordinary cremini or button mushrooms work well. Rinse the mushrooms, dry them, and quarter them — keep the pieces large, don't cut them too small. Add the mushrooms to the pan and cook for about 5 minutes. Once they've released enough liquid, sprinkle in the flour and stir well right away so no lumps form. Cook until thickened, add the wine, bring to a boil over high heat, then pour in the broth. Keep stirring the contents of the pan at every stage. As soon as the broth comes to a boil, add the meat and the bay leaf. Finely chop the parsley and add it to the pan as well. Bring to a boil, lower the heat, cover, and simmer for 20 minutes. Whisk the cream with the egg yolks and stir it into the pan. Add the lemon juice and olive oil to the nearly finished dish. For looks and to bring out the flavor, sprinkle with a dry seasoning such as freshly ground black pepper — this is optional. You can also garnish with fresh herbs. Bring back to a boil, turn off the heat, and serve hot with your favorite side. Enjoy!

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

  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • White wine - 78  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Vegetable broth - 13  kcal/100g
  • Pork tenderloin - 142  kcal/100g
  • Celery stalk - 12  kcal/100g

Similar recipes

Related and additional categories: