There is something mighty comforting about a slow cooker supper that asks so little of you and still comes out tasting like you fussed all afternoon. This vintage mushroom pork is the sort of practical meal so many Midwestern home cooks have relied on for decades, built from pantry staples, a good cut of pork, and a can of whole mushrooms that turns rich and savory as it cooks low and slow. When the day is busy and you want a hearty meal without a sink full of dishes, this old-fashioned style recipe earns its place at the table.
Serve this tender pork over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that mushroom gravy goes to waste. A simple side of green beans, sweet corn, or a crisp lettuce salad balances the richness nicely, and warm biscuits or a slice of plain sandwich bread are always welcome for sopping up the sauce.
5-Ingredient Slow Cooker Vintage Mushroom Pork
Servings: 6
Ingredients
2 pounds boneless pork loin or pork shoulder, cut into large chunks
2 cans (4 ounces each) whole mushrooms, drained
1 envelope onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup water
Directions
1. Lightly grease the slow cooker crock if you like easier cleanup, then spread the drained whole mushrooms across the bottom.
2. Place the pork chunks over the mushrooms in an even layer.
3. In a small bowl, stir together the onion soup mix, condensed cream of mushroom soup, and water until smooth.
4. Pour the soup mixture over the pork, making sure the meat is well coated.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is very tender and the sauce is hot and savory.
6. Stir gently before serving, then spoon the pork and mushrooms over mashed potatoes, noodles, or rice.
Variations & Tips
Use pork chops: If you have thick boneless pork chops instead of chunks of pork, they work just fine. Nestle them right into the cooker and check for tenderness on the earlier end of the cooking time so they do not dry out.
Make the gravy thinner or thicker: For a looser sauce, add a little extra water before cooking. For a thicker gravy, remove the lid during the last 20 to 30 minutes of cooking or stir in a small cornstarch slurry at the end.
Add a homestyle finish: A little chopped parsley or black pepper over the top brightens the plate without changing the old-fashioned spirit of the dish. If you are serving company, spoon it over mashed potatoes and arrange the mushrooms right on top for a nice supper-table presentation.