Creamy Pork and Mushroom Stew with Herbs and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb (907 g) pork shoulder, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 1 1/2 lb (680 g) cremini mushrooms, sliced
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1/2 cup (120 ml) dry white wine (or extra stock)
• 2 cups (480 ml) low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 cup (240 ml) heavy cream
• 2 tbsp chopped fresh parsley
• 1 tsp lemon juice (optional)

Do This

• 1. Pat pork dry; season with salt, pepper, and paprika.
• 2. Sear pork in oil in a Dutch oven over medium-high heat; remove to a plate.
• 3. Sauté onion in butter, then brown mushrooms; add garlic.
• 4. Stir in flour for 1 minute; deglaze with wine; simmer 1 minute.
• 5. Add stock, bay leaf, thyme, rosemary, Dijon, Worcestershire, and pork; simmer gently (185–195°F / 85–90°C) for 35–40 minutes.
• 6. Stir in cream; keep below 185°F / 85°C for 5–8 minutes until silky; finish with parsley (and lemon). Taste and adjust seasoning.

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Why You’ll Love This Recipe

• Deep, savory flavor from well-browned pork, mushrooms, and a quick pan sauce.
• Rich and cozy without being fussy; everything happens in one pot.
• The creamy broth tastes like it simmered all day, but it’s done in about an hour.
• Flexible: serve over mashed potatoes, egg noodles, rice, or with crusty bread.

Grocery List

• Produce: yellow onion, cremini mushrooms, garlic, fresh parsley, lemon (optional)
• Dairy: unsalted butter, heavy cream
• Pantry: pork shoulder (meat case), olive oil, kosher salt, black pepper, smoked paprika, all-purpose flour, dry white wine (optional), low-sodium chicken stock, bay leaf, dried thyme, dried rosemary, Dijon mustard, Worcestershire sauce

Full Ingredients

For the pork and mushroom stew

• 2 lb (907 g) pork shoulder (pork butt), trimmed and cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 1 1/2 lb (680 g) cremini mushrooms, sliced 1/4-inch thick
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1/2 cup (120 ml) dry white wine (or substitute 1/2 cup stock)
• 2 cups (480 ml) low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce

To finish and serve

• 1 cup (240 ml) heavy cream
• 2 tbsp chopped fresh parsley
• 1 tsp lemon juice (optional, for brightness)
• Serving ideas: mashed potatoes, buttered egg noodles, steamed rice, or crusty bread

Step-by-Step Instructions

Step 1: Prep and season the pork

Trim off any very large, hard pieces of fat from the pork shoulder, then cut the meat into 1 1/2-inch cubes for hearty, stew-style bites. Pat the pork dry with paper towels (this helps it brown instead of steam).

Season evenly with 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika.

Step 2: Sear the pork for deep flavor

Heat a large Dutch oven (5–7 quart) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil. When the oil is shimmering, add the pork in a single layer (work in 2 batches if needed to avoid crowding).

Sear for 8–10 minutes total, turning occasionally, until the pork is browned on multiple sides. Transfer browned pork to a plate. Leave the browned bits in the pot; they are pure flavor.

Step 3: Sauté the onions, then brown the mushrooms

Reduce heat to medium and add 2 tablespoons unsalted butter. Add the diced onion and cook for 4–5 minutes, stirring and scraping up some browned bits, until softened and lightly golden.

Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and then start to brown. Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build a quick roux and deglaze the pot

Sprinkle 2 tablespoons flour over the onion-mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste.

Pour in 1/2 cup (120 ml) dry white wine and stir, scraping the bottom of the pot to loosen any browned bits. Simmer for 1 minute to reduce slightly. (If not using wine, use 1/2 cup stock.)

Step 5: Simmer gently until the pork is tender

Add 2 cups (480 ml) chicken stock, then stir in the bay leaf, thyme, rosemary, Dijon mustard, and Worcestershire sauce. Return the pork (and any juices on the plate) to the pot.

Bring to a gentle simmer, then reduce heat to low, cover, and maintain a steady simmer at 185–195°F (85–90°C) for 35–40 minutes, stirring once or twice. The pork should be very tender when pierced with a fork.

Step 6: Add cream and finish without boiling

Reduce the heat to low. Stir in 1 cup (240 ml) heavy cream. Warm the stew for 5–8 minutes, keeping it below 185°F (85°C) to prevent the cream from separating. The broth should look silky and lightly thickened.

Turn off the heat and stir in 2 tablespoons chopped parsley. Add 1 teaspoon lemon juice (optional) for a small pop of brightness. Taste and adjust seasoning with additional salt and pepper as needed.

Pro Tips

• Don’t crowd the pork while searing. Brown in batches if needed; good browning is what gives the stew its “stewhouse” flavor.
• Brown the mushrooms well. Let them sit for a minute or two between stirs so they actually caramelize instead of steaming.
• Keep the final simmer gentle after adding cream. Aim for hot but not boiling (below 185°F / 85°C) for the smoothest texture.
• Use low-sodium stock. It’s easier to fine-tune the seasoning at the end without accidentally over-salting.
• Want it thicker? Simmer uncovered for 5 minutes before adding the cream, or mash a few pork cubes against the side of the pot and stir.

Variations

• Herby sour-cream finish: Replace 1/2 cup (120 ml) of the heavy cream with 1/2 cup (120 ml) sour cream. Stir it in off the heat for extra tang and richness.
• Potato-forward stew: Add 12 oz (340 g) Yukon Gold potatoes, cut into 3/4-inch chunks, at the same time you add the stock. Simmer until potatoes are tender, about 20–25 minutes.
• Extra mushroomy: Swap 1/2 lb (225 g) of the cremini mushrooms for shiitake or oyster mushrooms for a deeper, woodsy flavor.

Storage & Make-Ahead

Cool stew to room temperature for no more than 1 hour, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat until the stew reaches 165°F (74°C), stirring often and avoiding a hard boil (this keeps the cream smooth). For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. If the sauce looks slightly separated after thawing, reheat slowly and whisk in 1–2 tablespoons of cream or stock to bring it back together.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 34 g protein, 13 g carbohydrates, 36 g fat, 2 g fiber, 4 g sugar, 780 mg sodium.