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Meat, Classics and bistro fare

Pork and Mushroom Sauté with Pasta

This pork and mushroom sauté with pasta is a simmered dish for 4, ready in 55 minutes, easy to make, for about €2.60 per serving. Pork shoulder simmers slowly with mushrooms and a touch of cream, then gets served over pasta. The key is cooking the pork low and slow so it stays tender, and adding the mushrooms near the end so they keep their bite.

A pork shoulder sauté simmered with mushrooms and a touch of cream, served over pasta, simple and generous.

Pork and Mushroom Sauté with Pasta
Total time
55 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Fall
The kids
They generally like it

This sauté pairs melt in your mouth meat with a creamy sauce, nothing fussy about it. The pork shoulder simmers until tender, white wine gives the sauce a little edge, and heavy cream pulls everything together at the end. The mushrooms, added later in the process, hold their shape and flavor instead of turning mushy in the sauce.

It is the kind of dish you can pull together on a weeknight without much planning, yet it holds its own on a Sunday table too. Kids love the sauce soaked into the pasta, while adults appreciate the tender pork and mushrooms. Mon Chou counts it among the family classics that never get old.

The ingredients

4 people

Butcher

  • Pork shoulder, cubed 800 g

Fruits and vegetables

  • White button mushrooms 400 g
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch

Dairy

  • Heavy cream 15 cl

Pantry

  • White wine 10 cl
  • Pastaoften in the pantry 400 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the pork cubes in the oil, then add the chopped onion and garlic. 10 min

    Let the meat color well before stirring.

  2. Deglaze with the white wine, add a glass of water, season with salt and pepper, and let simmer covered. 25 min

    Cover halfway, the sauce reduces slowly without the pork toughening.

  3. Add the sliced mushrooms and continue cooking. 10 min

    Add them near the end so they keep some bite.

  4. Stir in the cream and let it thicken for a moment. 3 min

    Taste before adding more salt, the pork and mushrooms already carry a lot of flavor.

  5. Cook the pasta in salted boiling water and serve with the sauté and parsley. 10 min

    Save a ladle of pasta water, it helps bind the sauce to the pasta.

Our tips to get it right

  • Cut the pork cubes roughly the same size so they all cook at the same rate.
  • Hold off on salt early on, the reduced wine and pan juices already carry a lot of flavor.
  • If the sauce looks too thin after adding the cream, let it simmer uncovered a few more minutes.

The variations

  • Swap the pork shoulder for pork tenderloin for a leaner cut, but watch the cooking time so it doesn't dry out.
  • For a meatless version, replace the pork with large chunks of portobello mushrooms and shorten the simmering time.
  • For kids in a hurry, spoon the sauce straight over small pasta shapes like elbow macaroni, they love it.

What to serve it with

  • A green salad with vinaigrette
  • Bread for mopping up the sauce
  • A glass of dry white wine

Storage

The sauté keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well without the pasta, for up to 2 months. Reheat it gently in a pan or on low heat with a splash of water to loosen the sauce.

Questions about this dish

Can you replace the white wine in this recipe?

Yes, you can use chicken broth with a splash of lemon juice instead. The sauce will be slightly less tangy but still full of flavor.

Can you make this pork sauté ahead of time?

Yes, it's actually a good idea. Make the sauté a day ahead without the cream, then stir in the cream when reheating and serve with freshly cooked pasta.

What mushrooms can you use instead of white button mushrooms?

Cremini mushrooms work just as well, white or brown. Oyster mushrooms or chanterelles in season also give great results.

Why use pork shoulder instead of another cut?

Pork shoulder has enough fat to render during the long simmer, which keeps the meat tender. A leaner cut would likely toughen up after 25 minutes of cooking.

How long does it take to make a pork and mushroom sauté with pasta?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork and mushroom sauté with pasta?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork and mushroom sauté with pasta cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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