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Mixed Mushrooms With Pork


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  • 1 pound fresh portabella and/or fresh shiitake mushrooms cleaned
  • 3 tablespoons vegetable oil divided
  • 1 pound pork tenderloin cut 2" pieces
  • 2 large sweet red or yellow bell peppers cut 2" pieces
  • 1 medium onion cut 1" pieces
  • 3/4 cup water
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons fresh thyme leaves (or 1/2 tspn dried thyme, crushed)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 3/4 cup dry white wine (or additional water)


Servings 4


Step 1

Trim portabellas and cut into large pieces; remove shiitake stems and cut caps into halves; reserve.

In large nonstick skillet, heat 2 tablespoons oil over medium heat. Add pork; cook and stir until it loses its pink color, 8 to 9 minutes; remove to plate and keep warm.

To skillet, add remaining 1 tablespoon oil, peppers, onion and prepared mushrooms. Cover and simmer until vegetables are tender, about 10 minutes.

In small bowl, combine water, cornstarch, thyme, salt and pepper; stir into mushroom mixture along with wine. Cook uncovered, stirring frequently, until sauce is clear and slightly thickened, 3 to 4 minutes.

Return pork to skillet; cook only until hot. If desired, sprinkle with chopped parsley and serve over noodles.

This recipe yields 4 servings.

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