Pork with mushrooms
4 servings
60 minutes
Pork with mushrooms is a harmony of flavors and textures, combining juicy meat and tender champignons in an aromatic sauce. This dish comes from European cuisine, where it is valued for its richness and depth of flavor. The light acidity of sweet wine enriches the taste of the meat, while the meat broth adds extra depth. The mushrooms absorb the juices and spices, becoming soft and rich. This dish pairs perfectly with mashed potatoes or fresh bread, allowing you to enjoy every nuance of its flavor. It is ideal for a cozy family dinner or a festive table, leaving behind warm gastronomic memories.
1
Finely chop the onion and garlic. Slice the mushrooms. Cut the meat into flat slices (about 2x2 cm) and lightly pound. Dredge in flour. Fry the meat in heated oil on all sides.
- Garlic: 1 clove
- Onion: 1 piece
- Button mushrooms: 500 g
- Pork: 600 g
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
2
Remove from the pan, season with salt and pepper. In the same pan, sauté onion and garlic, add mushrooms and fry for 5 minutes. Pour in wine, let it simmer a bit, add broth. Place the meat in the pan, cover with a lid, and stew for 10 minutes, turning the meat after 5 minutes. Season the sauce with salt and ground pepper.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
- Onion: 1 piece
- Button mushrooms: 500 g
- Sweet (dessert) wine: 100 ml
- Meat broth: 150 ml
- Pork: 600 g
