This is a great recipe for using up extra mushrooms. It may not be a problem if you have fungus-lovers in your house, but my fiance does not think mushrooms are ‘fun’ in any way. I try to keep sneaking them in though, because they bring that lovely umami flavor to everything, and I personally love the things! This turned out really well, and he asked for seconds… so, vouched-for deliciousness.
- 2 large pork chops or a small roast, about 6 ounces
- 1 pint mushrooms (any kind, I used white and enoki)
- 2 garlic cloves
- 1/2 an onion
- 4 tbsp plain Greek yogurt
- 1/2 cup milk
- 1/2 cup chicken broth or bouillon granules/cubes
- 2 tbsp flour
Step 1: Dice up your mushrooms, garlic, and onion. You can use any type of mushroom here, from white to bella to enoki to shiitake.
Step 2: Cut the pork into bite-sized chunks and brown over medium heat. I served this over noodles, so I started them boiling at the same time. This would also be delicious served over rice or with a nice salad or green beans on the side.
Step 3: Add the mushrooms, diced garlic, and onion to the pan. Cover and cook on medium heat 10-12 minutes, until onion becomes translucent and mushrooms soften.
Step 4: Either remove everything to a plate and keep warm, or make the gravy right on top of it all. Mix in the flour, followed by the chicken broth, yogurt, and the milk.
Step 5: Bring to a boil and then simmer until the gravy thickens. Keep stirring so that it doesn’t burn, and cook down until it is your desired thickness. Add more milk or water or flour as needed.
Serve either alone or over noodles or rice. I sprinkled it with chopped chives from the back yard and a little garlic salt.