Pork roast with wild mushroom ragout - marge perry
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Fresh shiitake mushrooms; OR 8-medium mushrooms |
| 1 | pounds | Portobello mushrooms |
| ¾ | ounce | Mixed dried wild mushrooms or 1-cup; such as porcini and shiitake |
| 2½ | ounce | Sun-dried tomatoes or 1-cup |
| 1 | cup | Thinly sliced onion |
| 1 | cup | Canned crushed tomato; divided use |
| 2 | tablespoons | Fresh thyme leaves |
| 1¾ | pounds | Boneless pork loin rib roast; trimmed all visible fat |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first night and serve with rice or potatoes. For the second meal, cut the meat into ¾-inch pieces and reheat with the mushrooms and more crushed tomato.
Toss with cooked pasta, and you've got a delicious, no-fuss pasta dinner.
1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the portobello and cut into ¼-inch-thick slices. Dry mushrooms: shake clean in a strainer/sieve.
2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, ½ cup crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker and toss.
3. Sprinkle the entire surface of the meat with salt and pepper; place on top of the vegetables. Pour the remaining ½ cup crushed tomatoes over meat and cook on low for 8 hours.
4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting into ½-inch slices.
5. Serve mushroom ragout remaining in slow cooker with sliced pork.
Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13½ grams fat (27% cff), 4⅖ grams saturated fat, 99 milligrams cholesterol, 600 milligrams sodium.
Recipe by Marge Perry for the Bergen Record, Hackensack, N.J Dec 9, 1998
Recipe by: Marge Perry, New Jersey (Bergen Record, 1998) Posted to EAT-LF Digest by kitpath@... on Dec 20, 1998, converted by MM_Buster v2.0l.