The pork stew with mushrooms is a classic main course of our cuisine. It is a recipe suitable for the autumn period, when the days get shorter and the temperatures start to be more biting, there is nothing better than a warm and creamy dish like this stew… perfect served with polenta as a complete and hearty one-dish meal. The tender pork, slowly cooked, with the strong flavor of mushrooms is a perfect combination that everyone likes, both adults and children, like the Creamy Meatballs in Milk or the Roast with Apple Sauce.

To get a perfect creaminess, just flour the stew and brown it with a knob of butter and extra virgin olive oil. The mushrooms are cooked separately with a drizzle of oil and a clove of garlic and added to the stew at the end of cooking, to flavor everything. The procedure and preparation are very simple… let’s see how to prepare the mushroom stew.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1.32 lbs pork (stew)
10.58 oz champignon mushrooms (sliced)
1 carrot
1 onion
1 stalk celery
to taste flour
1 clove garlic
to taste salt and pepper
2 tbsp extra virgin olive oil (plus additional for sautéing)
1 knob butter

Tools

1 Saucepan
1 Cutting board
1 Knife

Steps

How to prepare pork stew with mushrooms

While washing and slicing the mushrooms, sauté a clove of garlic with a drizzle of extra virgin olive oil
Add the mushrooms and let them cook for about ten minutes covered, do not add water, they will release it during cooking.
Remove the lid, let them cook until the liquid they released during cooking dries up, season with salt and pepper, and remove the garlic. Set them aside
Clean the celery, carrot, and onion for the sauté
Heat a drizzle of oil in the pan where you cooked the mushrooms and let the vegetables soften. Set them aside once ready
Melt a knob of butter with a tablespoon of extra virgin olive oil and add the previously floured pork pieces, let them brown well and deglaze with 2 tablespoons of extra virgin olive oil
Add the sauté, let it flavor for a minute
Add 1 glass of water, salt, and cover. Cook for 1 1/2 hours, stirring occasionally, if necessary add a little water
After the cooking time, you can add the mushrooms and let everything flavor for 15 minutes
Adjust the salt and serve it hot