Pork, mushrooms, and onion

Name: Pork, mushrooms, and onion - Florenta L.
Ingredients: pork shoulder approx. 800 g; 2 new red onions; 2 new yellow onions; 4 heads of fresh garlic; iodized salt; freshly ground pepper; tarragon; sweet paprika; approx. 300 ml of rosé wine; approx. 250 g of chanterelles (I had frozen)

Meat - Pork, mushrooms, and onion by Florenta L. - Recipia

Pork leg with chanterelles and onions is the kind of dish that disappears quickly at the table. The meat is cooked in a simple sauce with onions, wine, garlic, and spices, while the chanterelles add flavor and a pleasant texture. I prepared the recipe using frozen chanterelles, but it’s important to add them directly to the pan after the meat has already simmered in the sauce. It can be served with rice, potatoes, pasta, or couscous, depending on what you have on hand. Quick Info Preparation time: about 10 minutes for seasoning and chilling the meat, plus time needed for cleaning and chopping the ingredients Cooking time: approximately 40 minutes Total time: about 50 minutes, not including precise preparation time for the ingredients Servings: the number is not specified; 800 g of meat is suitable for multiple servings Difficulty: easy Recipe type: main course, pork leg with sauce and chanterelles Ingredients 800 g pork leg 2 new red onions 2 new yellow onions 4 heads of new garlic 250 g frozen chanterelles 300 ml rosé wine iodized salt, to taste freshly ground pepper, to taste sweet paprika, to taste tarragon, to taste a little oil, for sautéing the onions 2 cups of water For serving, you can choose one of the following sides: rice, boiled potatoes, mashed potatoes, pasta, or couscous. A seasonal salad also pairs well. Preparation Method 1. Prepare the meat Slice the pork leg into pieces, similar to schnitzels. Season the slices with salt and pepper, then refrigerate for about 10 minutes. There’s no need for a long marination; this short rest is sufficient for the initial stage of the recipe. 2. Chop the onions and garlic Peel the red and yellow onions, then slice them into rings. Peel and finely chop the garlic. It’s best to keep it for the final part of the preparation, as this way its flavor remains more pronounced in the sauce. 3. Sauté the onions Add a little oil to a pan or a large pot and add the onions. Pour in a bit of water, then let the onions sauté over high heat. Stir occasionally to prevent them from sticking. When the onions become translucent, they are ready for the next stage. They shouldn’t be browned too heavily, as they will cook further with the meat and liquid. 4. Add the meat Place the slices of pork leg over the sautéed onions. Add the 2 cups of water and let the dish simmer over medium heat for about 20 minutes. At this stage, the meat begins to tenderize, and the onions gradually transform into a base for the sauce. If needed, stir gently to ensure the slices remain well submerged in the liquid. 5. Add the spices and chanterelles After about 20 minutes, season with salt, sweet paprika, tarragon, and pepper. Add the frozen chanterelles directly to the pot and continue cooking uncovered over medium heat for another 10 minutes. The chanterelles will release liquid as they thaw, enriching the sauce. Since the dish is cooking uncovered, the liquid will also start to reduce slightly. 6. Finish with wine and garlic Towards the end of cooking, pour in the rosé wine and add the finely chopped garlic. Let everything simmer for about 10 more minutes, still uncovered. The wine will integrate into the sauce, while the garlic will impart its flavor without overpowering the taste of the other ingredients. At the end, check if more salt or pepper is needed. 7. Serve the dish Serve the pork leg with chanterelles hot, alongside your preferred side dish. Rice, boiled potatoes, mashed potatoes, pasta, and couscous absorb the sauce well. A seasonal salad adds a fresh contrast to the warm meal. Why I make this recipe often It’s a practical dish when I want a hearty main course without preparing a complicated sauce separately. The onions, wine, and garlic provide enough flavor, and the chanterelles complement the pork nicely. Additionally, the recipe can be served with various side dishes, depending on what’s available in the kitchen. It’s also a suitable option for a family meal, as the sauce can easily be distributed over the side, and the amount of meat is sufficient for multiple servings. Tips Cut the meat into slices of similar thickness to ensure even cooking. The slices shouldn’t be too thin, like those for a beaten schnitzel, but just portioned similarly. The onions should become translucent before adding the meat. If they start to brown too much, reduce the heat or add a little more water. Frozen chanterelles should be added after the first boiling stage of the meat, not from the beginning. This way, the meat has time to cook, and the mushrooms won’t be overcooked. The final taste also depends on the amount of salt in the first stage. Therefore, it’s safer to season gradually and check the sauce before serving. Substitutions If you don’t have rosé wine, the recipe doesn’t specify another type, so the closest result is achieved by keeping a rosé wine. It’s not recommended to eliminate the liquid completely at the end, as the wine is part of the sauce. The chanterelles used here are frozen. If you have fresh chanterelles, they need to be cleaned and prepared properly before being added to the dish, but their cooking time may differ. For the side dish, you can use any of the mentioned options: rice, boiled potatoes, mashed potatoes, pasta, or couscous. The choice doesn’t change the method of preparing the meat. Variations You can adjust the amount of tarragon, paprika, and pepper according to your taste. Tarragon has a distinct aromatic profile, so it’s better to start with a moderate amount and add more only if needed. If you prefer a thicker sauce, leave the pot uncovered during the indicated stages in the recipe, as required for the initial preparation. If you want more sauce for the side, don’t let the liquid reduce too much before serving. For a more pronounced garlic flavor, it can be added towards the end, as per the recipe. There’s no need to add it from the beginning, as it would cook too long with the onions and meat. Serving Ideas Pork leg with chanterelles is served hot, with the sauce poured over the side. Boiled potatoes and mashed potatoes absorb it well, while rice or couscous make for easy portioning. Pasta is a good option when you want to use the sauce without preparing another accompaniment. You can also serve a seasonal salad alongside. A simple salad is sufficient, without overloading the meal with additional dishes. Frequently Asked Questions Can I use frozen chanterelles directly? Yes. In this recipe, frozen chanterelles are added after the meat has simmered for about 20 minutes. Continue cooking for another 10 minutes over medium heat, uncovered. How long should the meat boil? The meat simmers for approximately 20 minutes with the onions and the 2 cups of water. After adding the chanterelles, it cooks for another 10 minutes, and finally, after adding the wine and garlic, it simmers for about 10 more minutes. The total cooking time is about 40 minutes. Can I use only red onions or only yellow onions? The recipe uses 2 new red onions and 2 new yellow onions. If you only have one of the two types, you can use it, but the taste and appearance of the dish may be slightly different. When should I add the garlic? The finely chopped garlic is added towards the end, along with the wine. After that, the dish simmers for about 10 more minutes, uncovered. What can I serve with the pork and chanterelles? It can be served with rice, boiled potatoes, mashed potatoes, pasta, or couscous. A seasonal salad is also recommended. Nutritional Values The values below are estimates and have been calculated roughly for 4 servings. They may vary depending on the exact cut of pork leg, the amount of oil used, the chosen side dish, and how much sauce remains in the portion. For a serving of meat with chanterelles and sauce, without side dish: Calories: approximately 430-500 kcal Protein: approximately 45-50 g Fat: approximately 20-28 g Carbohydrates: approximately 8-12 g Fiber: approximately 2-3 g The wine contributes to the composition of the sauce, but some of the alcohol reduces during cooking. If you serve the dish with mashed potatoes, rice, pasta, boiled potatoes, or couscous, the nutritional values of the portion increase depending on the amount of side dish. Storage and Reheating If there are leftovers, let them cool and store them in the refrigerator in a sealed container. It’s best to consume them within 2-3 days. Reheat the portions over low heat in a pan or pot, stirring gently. If the sauce has thickened too much in the fridge, a little water can be added to restore its consistency. It’s better to keep the side dish separate, if possible, and reheat it separately.

Preparation

Pork shoulder is sliced like schnitzels, seasoned with salt and pepper, and left to rest in the cold for about 10 minutes. Meanwhile, the onion is peeled, sliced into rings, and then sautéed in a little oil and water over high heat. Once the onion becomes translucent, the pieces of meat are added, along with 2 cups of water, and left to cook over medium heat for about 20 minutes. After this time, it is seasoned with salt, paprika, tarragon, and pepper, and frozen mushrooms are added. It is left to cook for about 10 minutes over medium heat, uncovered. Towards the end of cooking, wine and finely chopped garlic are added, and it is left to simmer for about 10 minutes, uncovered. It is served hot with your favorite side dish (rice, boiled potatoes, mashed potatoes, pasta, or couscous) and a seasonal salad. Enjoy your meal!

Pork, mushrooms, and onion

Preparation

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