Pork and Potatoes in Creamy Mushroom Sauce

I just arrived home from a long day of cramming (don’t do it!) for a test, taking said test, and going downtown for a night of Poetry, unexpected food, and good company. The inside joke here is that the professor who gave the test once told us a story of a poet he knew who committed suicide after leaving a note that said “Life is absurd”, and after saying those words, he shook his head, looked at us and said, “Maybe too much poetry”. It’s a joke because a couple of us in class are writers/appreciators of poetry… Not that funny? Okay. Nothing beats the live show. But moving on… I have a lot of things to do for school AND another major test next Saturday, so of course, being the extremely responsible student that I am, I’m trying to chill and not think too much about procrastinating. Which brings me to a dish I co-made last Wednesday. I say co-made since all I did was the sauce, and my mother took care of the stir-frying, boiling, dicing, etc.

One of my friends wanted me to recreate Tara‘s Marble Potatoes with White Sauce dish, but another one of my friends suggested I make mushroom sauce, so I Yummly-ed a couple of Mushroom Sauce recipes and settled on a synthesis (I’m starting to think this is “too much Philosophy”…) between Tara’s creation and Yummly’s suggestions. I whipped up a batch for dinner so I’d know how it would taste like, but I added too much water and my sauce turned into Mushroom Soup. Note: If you ever want to make Cream of Mushroom soup… just add water.

This can be taken with rice or without rice since potatoes are a type of starch. You may also experiment with a bit of hot sauce, although make sure not to add too much.

Cost: PhP150 | Servings: 4-5



  • 1/2 bar of butter
  • 3/4 of a regular carton of All-Purpose Cream
  • As much mushrooms as you want, boiled
  • 4 big potatoes, diced
  • 1/2 cup milk
  • 1/4kg pork, marinated and diced
  • 1/8 cup mushroom broth or water (amount could be less, depending on how creamy you want your sauce to be)


  1. Stir-fry pork. Set aside.
  2. In a skillet or deep pan, melt the butter over low heat, and slowly add the cream, milk, and mushroom broth. Keep stirring the sauce to avoid overcooking it.
  3. Add salt, pepper, and/or garlic to taste.
  4. Stir continuously until sauce simmers.
  5. Add potatoes, mushrooms, and pork to the sauce.
  6. Take it off the heat after a few seconds.

Optional: Add rosemary and thyme to the sauce while stirring.

Quick solution if you added too much water: Add more cream or cornstarch until the sauce thickens.


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