Pork with Mushrooms in Soy Sauce

Name: Pork with Mushrooms in Soy Sauce: Easy Skillet Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European
Ingredients: Wild mushrooms (butter mushrooms, birch boletes, bay boletes) 0.5 kg; Lean pork 350 g; Vegetable oil 3 tbsp; Water for boiling the mushrooms 2 l; Ground black pepper just a little; Ground coriander 1-2 pinches; Dried chili pods a few, optional; Salt to taste, if needed; Flour 1 heaped tsp (5 g); Brown sugar 1 tsp (5 g); Light natural soy sauce 1 tbsp; Boiled water at room temperature to the consistency of kefir

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Autumn is mushroom season. After a short cold snap and a few light night frosts, the weather has turned quite nice. The leaves on the trees have suddenly gone yellow, and the birds have noisily begun gathering in flocks and heading south. Now and then it rains.

It’s the perfect time to pick the last autumn mushrooms. Real cold is coming soon, and they will simply vanish, fade out like a campfire. A couple of days ago we picked a lot of lovely autumn butter mushrooms, and good quality ones, too.

It would be a sin not to cook something really tasty with them. And one of the tastiest dishes with fresh mushrooms is pork with mushrooms, especially with birch boletes or young butter mushrooms. Cutlets with wild mushrooms are something else, too!

It’s worth noting that there are no toxic or deadly mushrooms among the butter mushrooms, though there are inedible and conditionally edible ones. Birch boletes are very tasty fried with onion.

Pork with mushrooms is a simple dish, especially good with fresh, just-picked mushrooms. It doesn’t matter much which mushrooms you use, because even in a simple dish like potatoes with mushrooms, the important thing is that the mushrooms are wild, and then the aroma and flavor of the dish are guaranteed.

More with pork and mushrooms

Kavarma with Pork and Porcini Mushrooms

1 h 30 min

Pork Roast with Mushrooms and Onions

3 h

Pork Chops with Mushrooms Baked under Cheese

1 h

Spaghetti with Ground Pork and Mushrooms

Ingredients

2 servings

For frying
Wild mushrooms (butter mushrooms, birch boletes, bay boletes) 0.5 kg
Lean pork 350 g
Vegetable oil 3 tbsp
Water for boiling the mushrooms 2 l
Ground black pepper just a little
Ground coriander 1-2 pinches
Dried chili pods a few, optional
Salt to taste, if needed
For the sauce
Flour 1 heaped tsp (5 g)
Brown sugar 1 tsp (5 g)
Light natural soy sauce 1 tbsp
Boiled water at room temperature to the consistency of kefir

Step-by-step recipe

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Mushrooms

Pork with mushrooms is especially good when the mushrooms have just been picked in the forest.
Prepare the mushrooms: sort them, remove any clinging pine needles, scrape the stems and wash.
If the mushrooms are large or a bit overripe, it’s better to cut them. Use young, small mushrooms whole. It’s best to take lean pork for this dish.
Boil the mushrooms: bring 2 l of water to a boil over high heat and boil the mushrooms for 15 mins, then rinse them and let the water drain in a colander.

Pork with mushrooms

Fry the pork: cut it into large cubes and put it into a frying pan or wok with heated vegetable oil.
Fry uncovered over high heat, stirring constantly, until the meat is lightly browned. Add a few dried hot chili pods if you like.
Add the mushrooms to the meat and fry. It’s best if the boiled mushrooms hold as little liquid as possible. To do this, gently squeeze them out by hand, trying not to deform them too much.
Fry the pork with mushrooms over medium heat for 10 mins. Be sure to stir so it browns evenly. Then add just a little black pepper and 1-2 pinches of ground coriander. Don’t salt it yet, the soy sauce is salty enough.

Sauce

While the pork and mushrooms are frying, make the sauce. You’ll need 1 heaped tsp of flour (5 g), 1 tsp of brown sugar (5 g) and 1 tbsp of light natural soy sauce. You can replace brown sugar with regular sugar if you add molasses or maple syrup: regular sugar alone gives a slightly different result.
Mix the flour and sugar, add the soy sauce and stir until smooth. Thin the sauce with boiled water at room temperature. The sauce should be the consistency of kefir.
Pour the sauce over the pork with mushrooms and stir. Fry over medium heat for 2-3 mins, until the sauce thickens and there is practically no liquid left in the dish. Add a little salt to taste.

Serving

As soon as the pork with mushrooms is ready, put it on a plate.
Baked potatoes or mashed potatoes go wonderfully with the pork and mushrooms as a side dish.

Calories and macros

495 kcal

Serving ≈ 340 g

Protein43 g37% of kcal
Fat27 g53% of kcal
Carbs12 g10% of kcal

100 g143 kcalProtein 12.4 gFat 7.9 gCarbs 3.5 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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