MUSHROOM STEW
This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Stews
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
- Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
- Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
- Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 65.4 g, Cholesterol 4.2 mg, Fat 12.8 g, Fiber 10.1 g, Protein 17.7 g, SaturatedFat 2.4 g, Sodium 988.3 mg, Sugar 16.2 g
MUSHROOM PORK RAGOUT
Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
PORK AND MUSHROOM STEW
Make and share this Pork and Mushroom Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil and butter in a saute pan over med-high heat.
- Add in pork and saute until brown on both sides, about 2 minutes per side.
- Remove pork to a plate; set aside.
- Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3-4 minutes.
- Stir in the flour and cook 1 minute.
- Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.
- Stir in cider and broth; bring to a boil.
- Decrease heat to med-low; add pork with residual juices and 1 T thyme.
- Simmer stew until thickened, 5 minutes; season with salt and pepper.
- Serve stew with Apple-Potato Mash (they actually serve the stew over the mash).
- Garnish each serving with diced apple and a sprig of thyme.
Nutrition Facts : Calories 395.1, Fat 15.9, SaturatedFat 5.6, Cholesterol 119.9, Sodium 245.8, Carbohydrate 10.4, Fiber 1.1, Sugar 2.8, Protein 38.1
EASY PORK AND MUSHROOM STEW RECIPE
This comforting Easy Pork and Mushroom Stew is full of earthy flavors and fresh ingredients. Super hearty and delicious, it's a quick and easy pork stew recipe that will become a family favorite!
Provided by Valentina K. Wein
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
- Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that's stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
- Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through - about 5 minutes - add the peas.
- Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.
Nutrition Facts : Calories 324 kcal, ServingSize 1 serving
PAPRIKA PORK
This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
- Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.
Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
DELICIOUS AND EASY PORK STEW
This is a very simple pork stew recipe that has lots of flavor, add in potatoes, small button mushrooms, carrots.. or whatever you want, it's a great starter recipe! You can really use any cut of pork that you want, I prefer the shoulder because it has the most flavor and is not dry. This tastes even better the following day! Serve this with hot cooked noodles and a crusty French baguette bread.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a heavy Dutch oven over medium-high heat.
- In a bowl mix together the flour, seasoning salt and pepper.
- Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl.
- Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes.
- Return the pork to the pot and any juices from the plate.
- Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper.
- Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).
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PORK STEW {HEARTY AND TENDER} - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (94)Total Time 2 hrsCategory Main CourseCalories 228 per serving
- In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Add broth, tomatoes, and spices to pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).
- Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.
- Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
PORK & MUSHROOM STEW RECIPE
From cuisineathome.com
Servings 4Calories 332 per servingCategory Lunch / Dinner
- Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Transfer pork to a plate.
- Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3–4 minutes. Stir in flour and cook 1 minute.
- Deglaze pan with sherry, scraping up any brown bits; reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with accumulated juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.
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