This Schweinefilet-Pilz Auflauf—Pork Mushroom Casserole—is a comforting family recipe adapted from Fabi’s Opa. I adjusted a few ingredients to match what’s commonly available here, and the outcome was fantastic: rich, savory, and tender. If you prefer to save time, a ready-made wild mushroom soup from a can or packet can replace the homemade creamy mushroom base. I chose to make the mushroom sauce from scratch for a thicker, fresher flavor, which takes a bit more time but yields a creamier, more satisfying casserole. Thanks, Opa, for the inspiration.
Life has been hectic this week as I started a General Medicine rotation. The hours are long and my schedule is tighter than usual, so cooking has become a welcome but rare break. I miss a full night’s sleep and having more time to unwind in the kitchen. For the next five weeks I’ll typically have only one day off each week, and even then I’ll be studying or catching up on work. Still, I find comfort in simple, homey meals like this one—something that feels nourishing after a busy day and comes together without too much fuss once the sauce is ready.
- 1 lb boneless pork tenderloin or pork filet, thinly sliced
- 2 cups white mushrooms, sliced (or a mix of button and cremini)
- 1 tbsp butter
- 2 tbsp finely chopped onion
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour, divided
- 2 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1/4 tsp freshly ground black pepper, or to taste
- 1/4 tsp ground nutmeg
- 1 cup shredded Gruyère cheese (or Swiss/Emmental)
- Preheat the oven to 350°F (175°C).
- In a medium pot, melt the butter over low heat. Add the chopped onion and minced garlic, cooking gently for about 5 minutes until soft and fragrant.
- Add 1 1/2 cups of the sliced mushrooms to the pot and cook for another 5 minutes, allowing the mushrooms to soften and release their juices.
- Stir in 2 tablespoons of the flour and mix well to coat the vegetables. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring, then bring the mixture to a gentle boil. Reduce heat to low.
- Whisk in the remaining flour as needed to reach a thickened, creamy consistency. Simmer briefly until the sauce has thickened.
- Remove the pot from the heat and stir in the pepper, nutmeg, and heavy cream. Taste and adjust seasoning as desired.
- Arrange the thin pork slices in a single layer on the bottom of a 9×9-inch baking dish or similar-sized ovenproof dish.
- Scatter the remaining mushrooms over the pork, then pour the warm mushroom-cream sauce evenly over everything.
- Sprinkle the shredded Gruyère cheese on top and bake for about 30 minutes, until the cheese is golden and the pork is fully cooked and tender.
This casserole is an excellent weeknight option when you want something that feels special without a lot of fuss. The creamy mushroom sauce pairs perfectly with mild pork, and the Gruyère adds a nutty, slightly sweet finish. Serve with simple sides like steamed green beans, a crisp salad, or buttered noodles to soak up any leftover sauce. Leftovers reheat well—cover and warm in a 350°F oven until heated through, or microwave in short bursts.
Variations to consider: swap heavy cream for half-and-half for a lighter consistency, or add a splash of white wine to the sauce for extra depth. For more texture, toss in some sautéed spinach or wilted kale before baking. If you prefer a stronger cheese flavor, a sharp Swiss or a bit of grated Parmesan on top works nicely.
Whether you make the quick version with a store-bought mushroom soup or the homemade sauce, this Schweinefilet-Pilz Auflauf delivers comforting flavors and tender pork every time. It’s a simple, satisfying dish that brings a bit of family tradition to your table.