Pork And Mushroom Stew Recipes

MUSHROOM STEW

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.

PORK TENDERLOIN WITH MUSHROOMS

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.

EASY PORK AND MUSHROOM STEW RECIPE

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.

PORK AND MUSHROOM STEW

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.

PORK AND MUSHROOM STEW

Steps:

• Lightly coat a 12-inch skillet with cooking spray; heat over medium heat. In hot skillet cook pork, half at a time, until brown.
• Place meat in a 3 1/2- or 4-quart slow cooker. Add the onions and mushrooms. In a bowl stir together the soup and sage. Stir soup mixture into pork mixture in the cooker.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.