Mushroom stew with pork

Name: Mushroom stew with pork - Adelaida P.
Ingredients: approximately 500 g pork meat; 500 g mushrooms (champignon); 3; 4 tablespoons of oil; 2 teaspoons of mustard seeds; 2 large onions; 2 tablespoons of broth; granulated garlic; salt and pepper to taste

Meat - Mushroom stew with pork by Adelaida P. - Recipia

I made this mushroom stew with pork for the first time one afternoon when I had some pork shoulder and a container of champignon mushrooms that needed to be used quickly. I served it with pickles and simple polenta, as that's how I like to eat it, but it also goes well with fresh bread. It's a straightforward dish, using readily available ingredients and a reasonable cooking time. It turns out hearty, suitable for lunch or dinner, especially when you need a simple recipe for a meat and mushroom stew. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 45-50 minutes Servings: 4 Difficulty: easy Recipe type: main dish, stew Ingredients 500 g pork shoulder 500 g champignon mushrooms 3-4 tablespoons oil 2 large onions 2 tablespoons tomato paste 2 teaspoons mustard seeds salt pepper granulated garlic Preparation method 1. Wash the pork and cut it into evenly sized slices, not too thick, so that it cooks uniformly. 2. Clean the mushrooms and quickly rinse them under cold water. Separate the caps from the stems. Chop the stems finely and leave the caps whole. If they are very large, cut them in half. 3. Peel, wash, and finely chop the onion. Sauté it in 3-4 tablespoons of oil in a large pot over medium heat until it becomes slightly translucent. 4. Add the slices of meat to the onion. Season with salt and pepper to taste, then add the two teaspoons of mustard seeds. 5. Add a cup of cold water (about 200 ml). Stir gently, then cover the pot with a lid and let it simmer over medium heat for about 30 minutes. Occasionally check and stir. 6. After 30 minutes, add the mushrooms to the pot: both the chopped stems and the whole caps. Also add the 2 tablespoons of tomato paste. Stir once, then let it simmer uncovered over low heat until the mushrooms release their liquid and then the liquid starts to reduce. This takes about 15-20 minutes. Finally, if there is too much liquid, leave it on the heat for a little longer without the lid to reduce. 7. At the end, taste and add more salt or pepper if needed. I also add a bit of granulated garlic, about half a teaspoon, for flavor. If you have it, chopped fresh herbs (parsley) can be sprinkled on top, but it's not essential. Why I make this recipe often It’s quick to prepare and doesn’t require fancy ingredients. I enjoy the combination of mushrooms with meat, and the mustard seeds give it a slightly different taste. It’s practical when I have less meat; the mushrooms complement the dish well. It reheats easily, so sometimes I make a larger pot for two days. Tips and variations Tips Do not wash the mushrooms for too long in water, as they will become soggy. If the caps are very large, I cut them in half or quarters. If the liquid reduces too quickly, I add a little water as needed. I do not crush the mustard seeds; I use them whole. Substitutions Pork shoulder can be replaced with another lean pork cut, or even chicken breast if you want something quicker. The tomato paste can also be substituted with tomato puree, but in a smaller quantity so as not to overpower the mushroom flavor. Variations If I want a thicker stew, I add a tablespoon of flour dissolved in water at the end and let it come to a boil. Sometimes, if I have mixed mushrooms, I use other varieties, but I most often use champignon. Fresh herbs (parsley or dill) at the end add an extra touch, but are not mandatory. Serving ideas I serve it with warm polenta or thick slices of bread. It also pairs well with pickles of any kind, especially in summer or autumn. It remains good the next day when reheated. Frequently asked questions Can I use another type of meat? Yes, you can use chicken or even beef, but the cooking time will differ. For chicken, shorten the time to half. Can the mushrooms be chopped smaller? They can be cut smaller if you prefer, but whole caps maintain a pleasant texture in the stew. What type of mushrooms is best? The recipe works best with champignon, but if you have another variety (oyster or cultivated forest mushrooms), it can be adapted. Can it be frozen? I do not recommend freezing, as the mushrooms change texture and may release excess water upon thawing. Are mustard seeds necessary? They are not mandatory, but they add a slightly tangy-spiced flavor. They can be omitted if you don’t have them at home. Nutritional values Estimate for one serving (out of four): Calories: approx. 250-300 kcal Protein: 25-30 g Fat: 12-16 g Carbohydrates: 8-10 g Values are indicative and may vary depending on the type of meat, the amount of oil used, and the side dish. Mushrooms provide fiber and are low in calories. Pork provides the main protein. Storage and reheating The mushroom stew with pork can be stored in the refrigerator, in a covered container, for up to 2 days. Reheat directly on the stovetop over low heat, stirring to prevent sticking. I do not recommend freezing, as the texture of the mushrooms does not hold up well. If you make more, it's best to consume it within two days.

Mushroom stew with pork

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