Pork and Mushroom White Sauce Stew







A recipe allowed in a / diet.

This pork and mushroom white sauce stew is perfect for a cold day, because it’ll warm you up with just a few bites. Serve it with polenta for extra heartiness. If the pomegranate is the step too far for you, you can skip it without regrets.

Nutritional Chart

Calories: 637 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 25 g
  • 53 g

Ingredients Needed for Pork and Mushroom White Sauce Stew

7 ounces of pork neck, medium cubes
4 tablespoons of vegetable oil
½ teaspoon paprika powder
5 mushrooms, medium pieces
1 celery stick, slices
1 red bell pepper, diced
1 cup heavy cream
2 tablespoons of flour
2 spring onions s, slices
1 tablespoon pomegranate seed

How to Make Pork and Mushroom White Sauce Stew

  1. Heat the vegetable oil in a large saucepan and add the pork pieces.
  2. Season them with salt, pepper, and paprika powder. Stir.
  3. Add the mushrooms, celery, and red bell pepper. Stir.
  4. When the veggies start to soften, add about 1/2 cup (125 ml) water. Cover and let it simmer.
  5. Add the heavy cream in a bowl. Sift the flour and add it to the bowl. Whisk until you make a thick sauce.
  6. When the pork meat is cooked through, add the heavy cream sauce in the saucepan and mix.
  7. Add fresh basil, cover again and let it simmer for 2-3 more minutes.
  8. Add the spring onion and pomegranate, stir and then set aside.
  9. Serve the pork and mushroom white sauce stew with polenta.
  10. If you want, sprinkle some more pomegranate seeds.

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