This pork stew with mushrooms combines pork shoulder and mushrooms in a rich mushroom gravy. Made without wine or heavy cream, it’s a hearty, comforting dinner with a touch of Dijon.

Looking for more pork dinner ideas? Browse my pork recipes for more family favorites.

Pork stew with mushrooms in a cast-iron skillet, with tender pork shoulder, rich gravy, and a scattering of fresh parsley.

There’s plenty to love about this pork shoulder stew: generous pieces of meat, mushrooms with a satisfying bite, and enough savory gravy for every forkful. It feels right at home on a Sunday dinner table without needing anything fancy alongside it.

For another hearty pork dinner, try my Pork Stew with Potatoes and Pickles. You might also enjoy Pork Bourguignon with its rich red wine sauce, or Pork Marsala for a savory mushroom and wine sauce.

Why You’ll Love This Recipe

This is the kind of dinner that makes an affordable cut of pork feel like something special. The meat is tender, the mushrooms have a satisfying bite, and there’s plenty of savory gravy to enjoy with each forkful. It’s cozy enough for a quiet evening at home, yet generous and inviting enough to bring to the table for a family Sunday dinner.

Everyday ingredients. No wine, heavy cream, or specialty mushrooms to buy.
Easy to pair. Serve it with potatoes, rice, or noodles to make a complete meal.
Make-ahead friendly. Cook it a day ahead and gently reheat when you’re ready for dinner.

Pork and mushrooms in rich gravy spooned alongside fluffy white rice, with a sprinkle of parsley on top.

Quick Look at the Ingredients

A few ingredient choices give this pork stew its rich flavor and satisfying texture. You’ll find the full measurements in the recipe card below.

Boneless pork shoulder: Choose a piece with some marbling and cut it into evenly sized chunks. Leave a little fat for flavor, trimming away any thick, tough pieces.
Cremini mushrooms: Thick slices give the stew a hearty mushroom bite. White button mushrooms also work well.
Onion, garlic, and butter: These build a savory base, with the softened onion adding a little natural sweetness.
Beef stock: Gives the gravy depth. A lower-sodium stock makes it easier to adjust the seasoning as the sauce reduces.
Tomato paste, Worcestershire sauce, and Dijon mustard: Small amounts add richness, savory flavor, and a gentle tang without overwhelming the pork and mushrooms.
Flour: Thickens the stock into a gravy that coats the meat, without needing heavy cream.
Sweet paprika, thyme, and bay leaves: Add warmth and a subtle herbal flavor. Fresh parsley brightens the finished dish.

How to Make Pork Stew with Mushrooms

This stovetop pork stew simmers gently in a covered skillet while the mushrooms brown in a separate pan. The photos below show each stage, from searing the pork to finishing the gravy.

Season and brown the pork. Pat the pork shoulder dry and season with salt and black pepper. Heat the oil in a deep, heavy skillet over medium-high heat. Brown the pork in batches, leaving space between the pieces, then transfer to a plate.

Chunks of pork shoulder seasoned with salt and black pepper on a wooden cutting board, ready for browning.

Pork shoulder pieces searing in a cast-iron skillet, with a golden-brown crust forming as they’re turned.

Cook the onion and garlic. Add the chopped onion to the same skillet and cook over medium heat until softened and golden. Stir in 1 tablespoon of butter and the garlic, cooking for about 1 minute until fragrant.

Chopped onions turning golden in the pork drippings, with butter and minced garlic added to the skillet.

Build the gravy. Stir in the tomato paste and cook for 1–2 minutes. Add the sweet paprika and flour, stirring for another minute. Gradually pour in the beef stock to deglaze the skillet, scraping up the browned bits and stirring until smooth. Add the Worcestershire sauce.

Tomato paste added to golden onions, followed by sweet paprika and a dusting of flour to build the gravy.

Gently simmer. Return the pork and its juices to the skillet, then add the thyme and bay leaves. Bring to a gentle simmer, cover, and cook over low heat for about 50 minutes, or until the pork is tender. Stir every 10 minutes, checking the bottom to prevent sticking. If needed, add a splash of water and continue simmering until the meat yields easily to a fork.

Beef stock poured into the onion and tomato base, then browned pork nestled into the gravy with a sprinkle of thyme.

Pork simmering in rich gravy with bay leaves, then covered with a glass lid as steam gathers underneath.

Brown the mushrooms. While the pork simmers, cook the thickly sliced mushrooms in the remaining butter in a separate skillet. Let their moisture evaporate, then allow them to turn golden brown, stirring occasionally.

Thick-sliced cremini mushrooms sizzling in butter and turning golden brown in a separate skillet.

Finish the stew. Add the browned mushrooms and Dijon mustard to the pork. Simmer uncovered for about 10 minutes, stirring occasionally, until the gravy thickens slightly and coats the meat. Remove the bay leaves, taste for seasoning, and finish with fresh parsley.

Golden mushrooms and a dollop of Dijon added to the pork, followed by the finished stew coated in rich gravy and sprinkled with parsley.

Pro Tips

Let tenderness guide the timing. My pork shoulder was tender after about 50 minutes of covered simmering, but some pieces may need longer. Check with a fork before adding the mushrooms; if the meat still feels firm, keep simmering gently.
Give the mushrooms time to brown. Use a wide skillet and avoid stirring constantly. Wait for their released moisture to evaporate so the edges can turn golden before adding them to the stew.
Stir along the bottom. With flour already in the gravy, a quick stir every 10 minutes helps prevent sticking. Keep the heat low enough for gentle bubbling rather than a rolling boil.
Adjust the gravy at the end. If it looks thin, simmer uncovered a little longer. If it becomes too thick, stir in a splash of hot water. Taste for salt after reducing, especially if your beef stock is already seasoned.

Tender chunks of pork and browned mushrooms tucked into glossy gravy, finished with chopped parsley in the skillet.

Variations and Substitutions

A few simple swaps let you work with what you have while keeping the pork and mushrooms at the center of the dish.

White button mushrooms: Use the same weight in place of cremini. Cut them into thick slices and brown them separately as directed.
Chicken stock: Substitute it for the beef stock in the same amount for a lighter-tasting gravy. Adjust the salt at the end.
Fresh thyme: Replace the ½ teaspoon of dried thyme with about 1½ teaspoons of fresh thyme leaves.
A hint of smokiness: Replace ½ teaspoon of the sweet paprika with smoked paprika for a subtle smoky flavor.

A note on the pork: Pork loin and tenderloin need different cooking times from shoulder, so they aren’t direct substitutes for this method.

What to Serve with Pork Stew

Serve this pork and mushroom stew over mashed potatoes, letting the gravy settle into every spoonful, or pair it with fluffy white rice. A slice of homemade bread is perfect for soaking up the sauce. For something fresh to balance the richness, add a crisp green salad or simply steamed green beans.

For more comforting meals like this pork and mushroom stew, explore my stew recipes.

Storage and Reheating

Refrigerate: Divide leftovers into shallow, airtight containers and refrigerate within 2 hours of cooking. Store in the fridge for 3–4 days.

Freeze: Freeze in individual portions for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.

Reheat: Warm gently in a saucepan over low to medium heat, stirring occasionally, until hot throughout. The gravy thickens as it chills, so add a splash of water or stock as needed to loosen it.

Frequently Asked Questions

What cut of pork is best for this stew?
Boneless pork shoulder is a good choice because its marbling and connective tissue suit gentle simmering. Cut it into evenly sized pieces so they cook at a similar rate. Lean pork loin or tenderloin would need a different cooking time.

Why is my pork still tough?
Pork shoulder may need more time, depending on the size and thickness of the pieces. Keep it covered at a gentle simmer until it yields easily to a fork, adding a little hot water if the gravy gets too thick.

How do I thicken the gravy?
Let the stew simmer uncovered after adding the mushrooms, stirring occasionally, until the gravy coats the pork. Reduce it gradually rather than adding more flour straight to the skillet, which can create lumps.

Can I make this pork and mushroom stew ahead of time?
Yes, you can prepare it a day ahead. Refrigerate promptly in shallow containers, then reheat gently until hot throughout. Add a splash of water or stock to loosen the gravy as it warms.

Pork Stew with Mushrooms