The Ugly and Delicious Mushroom Pork Sauce

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I was challenged recently to find a new flavour combination using mushrooms and some kind of meat – something brand new that I’d never made before. I’ll be honest this boggled me since I use mushrooms with most things and wasn’t sure I could come up with something new. But I succeeded! I’ve made this ‘sauce’ a few times now and my family loves it. You can have it with eggs for breakfast as I will show here, with rice or with mashed potatoes. One friend who tried it thinks it would be good with biscuits or toasted English muffins. 

To begin with, I agree that is doesn’t look all that appetizing but you will just have to trust me on this – it’s delicious. It is tricky coming up with a picture of this sauce that is drool worthy – unless you’ve tried it that is! Then you will know the big secret that the ground pork and mushrooms blend into something so “mushroomy wonderful!” It gives it a whole new flavour dimension you will want to eat over and over. Even my husband said he can taste the mushroom flavour and he approves. (He doesn’t think he likes mushrooms but he does – he loves everything I make with them so far and wants them over and over.)

Mushroom blend with pork on a plate

So yummy! Mushrooms and pork were made to be together!

I also wanted to add that when you buy mushrooms, look for ones that don’t have spots on them or moisture in the pack if not in bulk. Open the plastic if you are buying a container and smell them – they shouldn’t smell bad. If they do then they have had too much moisture and will not be good. I prefer bulk ones where I can pick my own and they should be placed in a paper bag. If the store doesn’t have that option, transfer them to a paper bag as soon as you get home. Dried out mushrooms are still usable but wet ones are just disgusting. The paper bag helps keep them dry. When you are preparing to use them, just trim the end off the stem and if it is wet, I will remove the stem. If not, I leave it attached. 

Also, when you go to use mushrooms, you only need to wipe bits off with a slightly damp paper towel. DO NOT put them in or run them under water. A mixture of straw, hay and ground corncobs are some of the things mushrooms are grown on these days so you don’t have to worry about anything gross being on them. (Most people think they are still grown on poop for human consumption. Not these days my friends!)

The thing about mushrooms is they are tasty little sponges that fill up with the flavours of whatever they are being cooked with, while still retaining their own unique deliciousness.

Did you know that mushrooms are good for you? They are rich in B complex vitamins, minerals, fibre and vitamin D. Plus they are low in the cholesterol, sugar, fat, carbohydrates and sodium! For more information, recipes and interesting facts, check out Mushroom Canada’s website here


This recipe is to accompany breakfast eggs. Fried or scrambled is up to you, I am using enough ingredients for 6 eggs here. You can double for more eggs, or if you want to make it a dinner with rice or potatoes. 

4 big white or cremini (brown) mushrooms wiped clean and chopped small 
1/2 chub ground pork (or 6 sausages with skins removed)
1/4 teaspoon chili powder
salt and pepper
1 cup of cream
1 teaspoon flour and cream whisked together to thicken the sauce


1. Cook pork in frying pan at medium heat and break up into little crumbles. This should take 4-5 minutes.

2. Spoon out most of the fat. (I scrape the meat to one side, tilt my pan up a bit so the fat runs to the other side of the pan then it’s pretty simple to remove it with a spoon. Be careful you don’t burn yourself.)

3. Cut your mushrooms into thin slices one way, then the other to dice them.

4. Add to pork in frying pan.

5. Add chili powder, salt, and pepper stirring for a couple of minutes to combine all the flavours and cook the mushrooms. 

6. Add the cup of cream, stir. When it is heated, after a minute or two, add the mixture of whisked cream and flour, stirring until combined. This will thicken it. If you prefer a runnier sauce just leave the flour mixture out.

7. Then all you need to do is add to your eggs and enjoy!  

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You can see here how small I cut them and also what a wet stem looks like.

I hope you try this recipe and enjoy it and I’d love to hear your ideas in the comments below.

Thanks to Mushrooms Canada for sponsoring this post!

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