Are you in the mood for something traditional, but with a new twist?
Try our pork and mushroom recipes!
Whether you choose a classic cutlet with cream sauce, an Asian delicacy with rice or perhaps an Italian version with pasta, you will definitely enjoy it.
We wish you a good appetite!
Pork chops in cream sauce
With this recipe, you can have dinner on the table in less than 30 minutes. It consists of simple ingredients and no marinating is necessary. We recommend serving with mashed potatoes.
- 4 boneless pork chops, about 1.2 cm thick
- ¾ teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- ½ tsp paprika or to taste
- 3 tablespoons of butter
- 2 teaspoons of olive oil
- 230 g of mushrooms, cut into slices
- ½ medium onion finely chopped
- 2 crushed garlic cloves
- 1 tablespoon of flour
- 1 teaspoon of hot sauce
- 1 1/2 cups chicken broth
- 1/3 cup whipping cream
- 1 tablespoon parsley
- Salt, pepper and add paprika to the pork chops.
- In a large skillet, heat 1 tablespoon butter and 2 teaspoons oil over medium/high heat.
- Once the fat is hot, add the chops and cook for 3-4 minutes on each side until golden brown.
- Remove chops and cover to keep warm.
- In the same pan, add 1 tablespoon of butter and the sliced mushrooms.
- Fry for 2 minutes on medium heat or until golden.
- Add 1 tablespoon butter and onion.
- Season lightly with salt and pepper.
- Fry for 3-4 minutes until the onion softens.
- Add the crushed garlic and stir-fry for 30 seconds.
- Add the flour and mix vigorously for 30 seconds.
- Add the chicken stock, hot sauce, whipping cream and add salt and pepper to taste.
- Cook for 2 minutes or until the cream begins to thicken.
- Return the chops to the pan and toss with the mushroom sauce.
- Lower the heat and cook for 5-8 minutes, the chops will soften nicely and absorb the flavor of the mushroom sauce.
- Garnish with parsley and serve.
If you have some extra mushrooms and don’t know what to do with them, check out our tips on how to preserve mushrooms for bad times .
Pork tenderloin in a slow cooker
Slow-cooked pork tenderloin with a delicate mushroom and balsamic flavor is an easy meal that will pleasantly surprise you.
- 1 and 1/2 teaspoons of salt
- 1 and 1/2 teaspoons ground black pepper
- 1 tablespoon of olive oil
- 2 pork tenderloins (around 1 kg in total)
- 1 small onion, thinly sliced
- 230 g of chopped mushrooms
- 2 cups chicken stock
- 2 tablespoons plus 1 teaspoon balsamic vinegar, divided
- 4 crushed garlic cloves
- 1 and 1/2 teaspoons chopped fresh rosemary, divided
- 2 and 1/2 tablespoons cornstarch
- 1 tablespoon of butter
- salt and pepper to taste
- Mix 1 1/2 teaspoons salt and 1 1/2 teaspoons ground black pepper in a small bowl.
- Rub both pork tenderloins with a mixture of salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Place the patties in the pan and cook until golden brown on all sides, about 3 minutes per side.
- Once browned, remove from pan and set aside.
- Add the chopped onion and mushrooms to the slow cooker.
- Place the pork tenderloins on top of the onions and mushrooms.
- Add chicken broth, 2 tablespoons balsamic vinegar, garlic, and 1 teaspoon finely chopped rosemary to a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the center of the thickest part of the pork reaches 63°C.
- Once the pork is cooked, transfer to a plate and cover with foil to retain heat.
- Carefully pour the mushroom mixture from the slow cooker into the pan and cook a little longer over medium heat.
- Mix the cornstarch with an equal amount of cold water until it dissolves.
- Whisk the resulting mixture into the sauce.
- Add the butter, the remaining teaspoon of balsamic vinegar, and 1/2 teaspoon of the finely chopped rosemary and beat until the butter is melted and well mixed.
- Season with additional salt or pepper as needed.
- Cut the doll and serve with mushroom sauce.
Pork neck on mushrooms
A simple and tasty meal that only requires a few ingredients. Serve these delicious steaks with crusty bread, boiled or fried potatoes or spätzle.
- 2 pork neck steaks
- 150 g of mushrooms
- 150 g of oyster mushrooms
- ½ onion
- 2 sprigs of parsley
- 4 tablespoons of olive oil
- 1 tablespoon of butter
- ¼ teaspoon nutmeg
- salt and pepper to taste
- Take the steaks out of the fridge and let them stand at room temperature for about 30 minutes before you start cooking.
- Clean the mushrooms and cut them into slices about 1 cm thick.
- Peel the onion and chop it finely.
- Finely chop the parsley and set aside.
- Salt and pepper the steaks on both sides.
- Add half of the olive oil to the pan and heat over medium heat.
- Fry the steaks on each side for approx. 3-4 minutes or until browned.
- Remove the steaks from the pan.
- In the same pan, heat the remaining olive oil and butter.
- Add mushrooms and oyster mushroom and sauté for 2-3 minutes.
- Add the onion and continue to sauté for another 3-4 minutes.
- Season with salt, pepper and nutmeg.
- Return the steaks back to the pan and reheat for 2 minutes.
- Serve the steaks with mushrooms and finely chopped parsley.
- Enjoy it!
Discover similar tips
Roast pork with herb sauce
This oven-roasted pork roast with fresh herbs is beautifully crispy on top and perfectly tender and juicy on the inside. The delicious mushroom sauce gives it even better taste. Be sure to impress everyone with it!
- approx. 1.8 kg boneless pork roast
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped (or 1 1/2 teaspoons dried sage leaves)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon of salt
- 1/2 teaspoon coriander
- 2 crushed garlic cloves
- 450 g of mushrooms, cut into slices
- 2 tablespoons of olive oil
- 1 shallot, thinly sliced
- 1 cup dry sherry (or dry vermouth)
- 1 cup chicken broth
- 1 tablespoon of soy sauce
- 2 teaspoons cornstarch (dissolved in 1 tablespoon water)
- salt and black pepper to taste
- Preheat the oven to 220°C.
- Crush the coriander seeds in a bowl.
- Add the fresh herbs and crush them together with the coriander seeds.
- In a small bowl, mix the crushed herbs and coriander seeds with salt and pepper.
- Sprinkle the pork roast with spices and tap the meat so that the spices hold well.
- Place the roast on a rack placed over a foil-lined baking sheet.
- Make sure the grease cap is up.
- Bake for 15 minutes.
- Reduce the temperature to 160°C and continue baking until the temperature in the center of the thickest part of the meat reaches 60°C, about 50-70 minutes.
- Remove the meat from the oven, cover with a piece of foil and let rest for 10 minutes before serving.
- Meanwhile, heat the oil in a pan.
- Sauté the garlic and shallots for 1 minute.
- Add the mushrooms and continue to sauté for another 5 minutes or so, until the mushrooms begin to brown.
- Add the sherry and cook until most of the liquid has evaporated.
- Add chicken broth and soy sauce.
- Bring to a boil.
- Add cornstarch and simmer until thickened, about 2 minutes.
- Season with salt and pepper.
- Serve with your favorite side dish (for example, mashed potatoes with garlic are great).
Do you like mushrooms and want to make a favorite delicacy from them? Check out our stuffed mushroom recipes .
Pork belly on mushrooms with rice
The combination of tender pork belly and rice is absolutely irresistible. Plus, it’s a new way to use up leftover rice while still satisfying your cravings. Shiitake mushrooms only enhance the delicacy of the dish.
- 1 cup shiitake mushrooms (about 5-6 fresh or dried, diced)
- 230 g pork belly (cut into large pieces)
- 2 tablespoons of oil
- 3 slices ginger, chopped
- 1 and ½ spoons of rice wine
- 3 spoons of light soy sauce
- ¾ spoon of dark soy sauce
- 1 spoon of sugar
- ½-¾ cup water or broth
- 4 cups cooked rice
- 1 finely chopped spring onion
- If using dried shiitake mushrooms, rinse them and then soak them in warm water until soft.
- It takes at least 2 hours, but it’s easiest to soak them overnight.
- Before you cut the mushrooms, squeeze the water out of them and set them aside.
- Keep the water from the mushrooms.
- If you are using fresh mushrooms, simply dice them.
- Rinse the pork belly and pat dry.
- Cut the meat into cubes.
- Heat two tablespoons of oil in a wok.
- Fry the ginger until lightly browned.
- Add the meat and stir-fry until lightly browned on the edges.
- Add the mushrooms and sauté for another two minutes.
- Turn off the heat and add 1½ tablespoons rice wine, 3 tablespoons light soy sauce, ¾ tablespoon dark soy sauce, 1 tablespoon sugar, and ½ cup water, mushroom liquid, or stock.
- Stir and bring to a boil.
- Reduce the heat, cover with a lid and simmer for 10 minutes until the meat is tender.
- Now add the cooked rice and mix well.
- Make sure all the rice is well mixed with the sauce.
- If the rice is dry, sprinkle a few drops of water over it.
- Finally, mix with chopped spring onion and serve!
You can also make great rice with pork and mushrooms in a rice cooker – for example, in one of our tests . See what else they do.
Tagliatelle alla Castellana
A rich and hearty recipe for creamy tagliatelle pasta with pork tenderloin comes from the Italian region of Trentino-Alto Adige. The relatively easy sauce consists of pork tenderloin, mushrooms, cream, brandy and pancetta and you will simply love it!
- 320 g of tagliatelle pasta
- 150 g pork tenderloin, cut into small cubes
- 100 g pancetta, cut into small cubes
- 150 g of mushrooms, cut into slices
- 1 clove of garlic, finely chopped
- 1 small onion, finely chopped
- 60 g of butter
- 200 ml of whipping cream
- 1 small shot of brandy
- grated parmigiano or grana cheese to serve
- salt and freshly ground pepper to taste
- Peel and finely chop the onion and garlic.
- Cut the pancetta and the pork tenderloin into small cubes or strips.
- Clean and cut the mushrooms into slices, then cut them in half.
- Put the butter, chopped onion and garlic in the pan.
- Sauté until the onion softens.
- Add the chopped mushrooms and saute until browned.
- Add the pancetta and sauté until nicely browned.
- Finally, add the pork and continue to sauté for a few more minutes (the meat should remain a little pink).
- Increase the flame and add the brandy, after the alcohol has evaporated add the cream.
- Reduce the heat and let the sauce reduce for 3 to 4 minutes.
- Season with salt and pepper as needed.
- While the sauce is cooking, cook the pasta al dente.
- Fresh tagliatelle takes only 4-5 minutes, dried about 10 minutes.
- Set aside a cup of the pasta cooking water and drain the pasta.
- Mix the tagliatelle into the sauce so that the pasta is covered with the creamy sauce.
- If the sauce is dry, add some of the water you saved from cooking the pasta.
- Serve immediately with grated parmigiano or grana cheese.
As you can see, there are many ways to prepare pork with mushrooms in an easy and tasty way. All you need is a few available ingredients and a moment of time, and you will have the opportunity to try something new, which will amaze not only yourself, but also your guests.