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Meat in cream sauce with mushrooms in a frying pan

Pan-Seared Meat in Creamy Mushroom Sauce

A great lunch or dinner — meat in mushroom sauce! I make this all the time, especially in the fall when we go mushroom foraging. A quick supper: onion, a handful of fresh mushrooms, chunks of chicken, everything sautéed and finished with sour cream or heavy cream — delicious and fast!

naniki

Recipe author

Meat in cream sauce with mushrooms in a frying pan

Composition / ingredients

Servings:

Pork tenderloin (or any other meat or poultry)

500

Chanterelles (or any other fresh, dried, frozen, or canned mushrooms)

200

Cream

150

Onion

Carrot

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 48 % 11 g

Carbohydrates 9 % 2 g

217 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

For pan-seared meat and mushrooms in cream sauce, gather pork (or any other meat), fresh or frozen mushrooms (here, blanched and frozen chanterelles), carrot and onion, cream (20% here, or light cream), oil, salt, and pepper.
Step 2:

In a little oil, cook the onion until translucent, add the carrot, sauté briefly, then transfer everything to a deep sauté pan or pot.
Step 3:

Rinse the pork, pat it dry, and cut it into small pieces.
Step 4:

Lightly brown the pork in the same skillet with a little more oil, then add it to the vegetables in the pot.
Step 5:

Cut the chanterelles, leaving the small ones whole. Sauté them briefly,
Step 6:

then stir in a little flour, let it cook for a moment, and whisk in the cream. Bring to a boil. Season with salt and pepper — freshly ground from a mill is best.
Step 7:

Pour the sauce over everything in the pot. Simmer the meat and mushrooms in the sauce for about half an hour. Serve with mashed potatoes, pasta, rice, or buckwheat — it's delicious with any of them!

If you're cooking for just one or two people, it's simpler to build everything right in a heavy-bottomed pot or Dutch oven — brown it all lightly first, then let it simmer. Either way, it turns out delicious!