1,420 easy and fully explained recipes, with 33,930 photos and 78 videos

Sautéed pork with mushrooms in a cream sauce.

For this rich and succulent dish, we begin by frying the mushrooms then the pork separately, before adding the cream, to bring out the fullest flavours.

56K 6 4.3

Last modified on: May 10^th 2023

Keywords for this recipe:

For 4 people, you will need:

1 50 g onion
2 350 g button or field mushrooms
3 300 g pork meat
4 3 tablespoons olive oil
5 parsley
6 2 tablespoons lemon juice
7 2 tablespoons olive oil
8 250 ml liquid cream
9 salt
10 pepper
Total weight: 1,055 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	27 min.	49 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Sautéed pork with mushrooms in a cream sauce.

Prepare 50 g onion and chop finely.

Set aside.

Stage 2 - 10 min.

Prepare 350 g button or field mushrooms and cut them into strips.

Reserve.

Stage 3 - 5 min.

Dice 300 g pork meat fairly small.

Set aside.

Stage 4 - 1 min.

Pour 3 tablespoons olive oil into a large frying pan on high heat. When really hot, add the chopped onion.

Salt and pepper, then cook for one minute without colouring.

Stage 5 - 1 min.

Add the sliced mushrooms, mix well...

Stage 6 - 10 min.

...and cook until all the liquid has evaporated. Fry a little longer until they start to brown.

Stage 7 - 1 min.

Turn off the heat. Add some chopped parsley and 2 tablespoons lemon juice, and mix well.

Transfer to a plate and set aside.

Stage 8 - 7 min.

Pour 2 tablespoons olive oil into the same pan on high heat. When really hot, add the diced pork.

Fry, stirring frequently.

Stage 9 - 4 min.

Add 250 ml liquid cream, mix and bring to the boil.

Stage 10 - 5 min.

Add the mushrooms and mix in.

Turn down the heat and leave to thicken.

Stage 11

Your sautéed pork is ready.

Remarks

The lemon juice and parsley in stage 7 are important for flavour: the fresh herb and hint of acidity add real depth to the dish.

You can vary this recipe by using different kinds of meat and mushrooms.

Keeping

1 or 2 days in the fridge, covered with plastic film. Freezes very well.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,376 Kcal or 9,948 Kj	97 gr	31 gr	207 gr
119 %	37 %	3 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
225 Kcal or 942 Kj	9 gr	3 gr	20 gr
11 %	4 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
594 Kcal or 2,487 Kj	24 gr	8 gr	52 gr
30 %	9 %	1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 7.57 €
Per person : 1.89 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Button or field mushrooms: You can check-out other recipes which use it, like for example: Simple mushroom salad with thyme and lemon, 3 ways, Very green mixed salad, Icelandic-style fish and vegetable pie, Tahitian salad, Lille style chicken, ... All
	Pork meat: You can check-out other recipes which use it, like for example: Pork escalope with mushrooms and sage cream, Roast in the bag pork with fondant vegetables., Cajun pulled pork, Roast pork with sage, cooked in a bag., Pork sautéed with green beans, Asian style, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Baked eggs with chicken and spinach, Vegetable clafoutis, Scallops with sorrel and Noilly Prat, Eton mess, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Gratin du Nord, Pâté de campagne, Creamy Comtoise artichoke gratin, Potato tortilla (Spanish omelette), ... All

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30^th 2021

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
404K3.5 12 min. March 21^th 2017

Tartiflette

A personal version of a classic recipe from Savoy.
584K 14.6 1 hour 27 min. September 16^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.