Pork and Mushroom Casserole
Cozy up with this comforting Pork and Mushroom Casserole, a hearty blend of tender pork shoulder, earthy button mushrooms, and a medley of wholesome vegetables simmered in a creamy, thyme-infused chicken broth. Perfect for family dinners or special occasions, this casserole showcases a rich, velvety sauce created with a roux of butter and flour, elevated with the addition of heavy cream. Slow oven-baking ensures the pork is melt-in-your-mouth tender while the flavors meld beautifully into a savory dish. Garnished with fresh parsley, this one-pot wonder pairs perfectly with crusty bread or velvety mashed potatoes, making it a versatile and satisfying meal. Easy prep and classic ingredients make this recipe a must-try for anyone seeking comfort food with gourmet flair.
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Recipe Information
Ingredients
- 500 grams pork shoulder, diced
- 300 grams button mushrooms, sliced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoons dried thyme
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced pork and sear until browned on all sides. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
Stir in the sliced mushrooms and cook for 5 additional minutes until the mushrooms release their liquid and begin to brown.
Push the vegetables to the side of the skillet and melt the butter in the center. Once melted, sprinkle in the flour and stir to create a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Once the mixture thickens slightly, stir in the heavy cream, thyme, salt, and black pepper.
Return the browned pork to the skillet and stir everything together to combine.
Transfer the mixture into a casserole dish, cover with a lid or foil, and bake in the preheated oven for 75 minutes, stirring halfway through to ensure even cooking.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
