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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

In the same skillet, add the remaining olive oil and sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.

Step 4

Stir in the sliced mushrooms and cook for 5 additional minutes until the mushrooms release their liquid and begin to brown.

Step 5

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.

Step 6

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.

Step 7

Return the browned pork to the skillet and stir everything together to combine.

Step 8

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.

Step 9

Remove the casserole from the oven and allow it to rest for 5 minutes before serving.

Step 10

Garnish with freshly chopped parsley and serve warm with crusty bread or mashed potatoes.

Nutrition Facts

Serving size	(1819.1g)

Amount per serving	% Daily Value*
Calories	2394.6

Total Fat 192.6g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 535.8mg	0%
Sodium 4114.9mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 12.2g	0%
Total Sugars 19.9g
Protein 111.7g	0%

Vitamin D 34.5IU	0%
Calcium 235.7mg	0%
Iron 10.7mg	0%
Potassium 3549.4mg	0%

*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.

Source of Calories

Fat: 72.4%

Protein: 18.7%

Carbs: 9.0%