Easy Pork and Mushroom Stew

How to Make Mushroom and Pork Stew

This kind of cooking is perfect for stress-free meals, especially during this time of year. It’s all about simplicity, just toss the ingredients in the pot, cook, and you’re ready! Let’s see how it’s done!

First, we start by searing the pork chuck in a mix of oil and butter until golden-brown, sealing in all those delicious natural juices. After removing the pork we add chopped cremini mushrooms to the same pan. They soak up all the wonderful flavors and juices while they caramelize. Then, we add a mix of herbs and aromatics like onions and garlic to give everything a burst of flavor. Afterward, we return the pork slices to the pot and pour in broth. We cover it up, let it simmer for about half an hour, and finish it off by stirring in some cream.

The magic really happens during those 30 minutes. The pork turns juicy and tender, and the result is pure comfort food. Your taste buds are in for a real treat with this one!

Why this Pork and Mushroom Stew Recipe Works

• Quick Cooking: Pork cooks surprisingly fast when cut into bite-sized pieces.
• Rustic Charm: Similar to many pork stew recipes, this one has a rustic charm, meaning you don’t need to worry about making precise cuts.
• Rapid Flavor Fusion: The flavors blend together swiftly, even though it might taste like it simmered for hours because of its rich and deep flavor profile.

Ingredients and Substitutions

• Pork Chuck: Comes from the shoulder area and is often used for roasts or stews. It contains more fat and connective tissue, making it suitable for slow cooking methods to make it tender and flavorful. Pork shoulder or pork butt are other names you might encounter for this cut. If you like to experiment with different cuts, you can also use blade collar or pork tenderloin. Alternatively, you can try chicken breast fillets or turkey for a twist, although the cooking time might change.
• Mushrooms: You can use any mushrooms you have on hand. Whether it’s cremini, brown, or other varieties, they all work well in this recipe.
• Shallot and Garlic: These are essential flavor enhancers. You can swap the shallot for yellow onion.
• Balsamic Vinegar: It’s used to boost the flavors. If you don’t have balsamic vinegar, you can use white wine or sherry as a substitute.
• Flour: This is for thickening the sauce. If you’re going for a gluten-free option, cornstarch works just as well.
• Broth: Beef broth is the go-to in this recipe, adding a rich, robust taste. However, you can switch it out for chicken or vegetable broth if you prefer.
• Cream: For a creamy touch, you can opt for heavy cream, half-and-half or 20% fat cream. But keep in mind that low-fat or nonfat milk may leave the sauce a bit thinner. For a dairy-free alternative, go for full-fat unsweetened coconut milk.
• Oil and Unsalted Butter: We use both for frying. They not only enhance the flavor but also increase the smoke point, making it easier to cook.
• Seasoning: You’ll need salt, black pepper, dried rosemary, and sweet paprika to season your dish. No rosemary in your pantry? Use thyme or oregano.
• Herbs: Fresh parsley is used to add a burst of freshness to your stew.

Helpful Tips

• Add More Veggies: Feel free to add extra veggies, such as carrots, celery, or green pepper, to enhance the dish’s flavor and nutrition.
• Choose Your Side: You can serve your stew over mashed potatoes, steamed rice, egg noodles, cauliflower rice , a side of bread or polenta, depending on your preference.
• Complement with Greens: Consider pairing your stew with a  creamy cucumber salad, coleslaw, or a fresh leafy side salad to complete the dining experience.
• Lighten it Up: If you prefer a lighter version of the stew, simply skip the cream.

Meal Prep

• Make-Ahead: You can prepare this pork stew recipe up to a day in advance without adding the cream. When you’re ready to enjoy it, simply reheat it and stir in the cream.
• Freezing: If you’d like to prepare a larger batch for freezing, follow the recipe as written, but do not add the half-and-half. Freeze the stew in airtight containers, and it can be stored for up to 3 months. When you’re ready to enjoy it, thaw the stew overnight in the fridge, reheat it over medium heat, and then add the cream.

Storage

• Leftovers: Leftover stew can be kept in the fridge for up to 3 days.
• Freezing: If you want to freeze it, make sure it cools completely, then transfer the stew to airtight containers. It can be stored in the freezer for up to 3 months.

Try These Next

• Garlic Mushroom Chicken with Bacon
• Salisbury Steak Meatballs with Mushroom Gravy
• Creamy Drunken Chicken with Mushrooms