Creamy Pork and Mushroom Sauté
Tender pork cubes seared golden, simmered with earthy mushrooms and finished in a velvety Dijon mustard cream sauce. A comforting weeknight dinner that feels like fine dining without the fuss.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) boneless pork, cut into small cubes
- 3 tablespoons unsalted butter
- 250 g (9 oz) mushrooms, sliced
- 1 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 200 ml (¾ cup) heavy cream
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped, to taste
- Water, as needed to cover the meat
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Directions
- 1
Melt butter in a large pot over medium-high heat. Sear the pork cubes in batches until golden brown on all sides — don't crowd the pan.
- 2
Add the sliced mushrooms and cook for 3–4 minutes, stirring frequently, until lightly browned.
- 3
Pour in the white wine and let it reduce by half. Season generously with salt and pepper.
- 4
Add enough water to barely cover the meat. Simmer on low heat for 20–25 minutes until the pork is very tender.
- 5
Once tender and the broth has reduced slightly, stir in the heavy cream and Dijon mustard. Mix well.
- 6
Simmer for another 3 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- 7
Finish with fresh chopped parsley and serve immediately over white rice or pasta.
💡 Chef's Tip
A combination of cremini and button mushrooms adds more depth. For extra richness, swirl in a knob of cold butter off the heat just before serving.
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