Tender pork with mushrooms in white sauce

Probably the picture doesn’t look yummy because of bechamel sauce, but it is very tasty and easy dish that doesn’t lose its qualities, when you need to warm it up (=can be easily stored in a fridge for 5-7 days). Also you may garnish this dish with anything you like: boiled, fried or mashed potato, rice, buckwheat, pasta etc. As usually we won’t use too much of cookware. Recipe is based on Thai, French and Russian cuisines.


  • 1 kg of pork
  • 350 g of champignons
  • 150 g of onion
  • 3 cloves of garlic
  • 75 g of all-purpose wheat flour (can be replaced with rice flour, but the taste will be slightly different)
  • 400 ml of cream, 10%
  • 300 ml of water
  • 2 tsp of salt
  • 0,5 tsp of grounded black pepper
  • 1-2 pinches of nutmeg powder
  • Tasteless oil, ~100-150 ml

Water+cream can be replaced with milk, 3-5% fat. You may need hand blender (shaft with blades).


1. If you have mini-champignons, just wash them. If your champignons are big – cut them in big cubes/halves/quarters. Cut pork in thin slices 3×3 – 2×2 cm. Mince garlic & onion.

2. Fry pork Thai style: high heat, constantly stirring. Until it becomes grey. Avoid overcooking! Place pork and its juices in a plate. If the pork is slightly undercooked – that’s ok, we’ll be cooking it later.

3. Add oil to the same frying pan and fry mushrooms – high heat, stir from time to time. Unlike the pork, mushrooms should become cooked (with brown sides). Put mushrooms to the pork.

Fried pork & champignons

4. Add ~90 ml of oil to the same frying pan. You don’t need to measure it exactly, just watch over consistency. Add onion & garlic and fry at medium heat until they become slightly transparent.

Frying onion
Time to add flour

5. Add salt, pepper & nutmeg, stir. Add flour and stir. If you need more oil – add it. Fry flour ~1-2 min.

Frying flour
Consistence of flour/oil

6. Add cream & water and stir. I do it quick: at first I do some movements with spatula, then I take hand blender and blend the sauce until the clumps dissolve (there’s no need to puree onion etc).


7. As soon as sauce starts to bubble, put pork and mushrooms (don’t forget to pour juices that are left on the plate). Stir and bring to a boil. Cover and cook 2-3 min. Switch off the stove and leave the dish for 10-15 min.

Pork with champignons in bechamel, recipe


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