Slow Roasted Pork And Mushroom Strata Recipes

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SAVORY MUSHROOM & HERB PORK ROAST



Savory Mushroom & Herb Pork Roast image

For an extra treat with this moist, tender pork, crisp canned french-fried onion pieces in a dry skillet, then sprinkle over the top just before serving. Round it out with mashed potatoes or fluffy noodles. -Judy Clark, Addison, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 8 servings.

Number Of Ingredients 14

2 medium onions, chopped
16 fresh baby carrots
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
French-fried onions, optional

Steps:

  • Place onions and carrots in a 5-qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve pork with gravy. Sprinkle servings with French-fried onions if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts :

CROCK POT PORK ROAST AND MUSHROOMS



Crock Pot Pork Roast and Mushrooms image

Make and share this Crock Pot Pork Roast and Mushrooms recipe from Food.com.

Provided by Mark H.

Categories     Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 -5 lbs pork roast
McCormick's seasoning salt
chili powder
garlic powder
onion powder
black pepper
2 (10 1/2 ounce) cans condensed golden mushroom soup
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef consomme
1 -2 lb fresh mushrooms (sliced or halved)

Steps:

  • Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
  • Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
  • Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
  • Place seasoned pork roast into crock pot atop soup mixture.
  • Pour second can of golden mushroom soup over pork roast.
  • Cover the pork roast with the sliced/halved mushrooms.
  • Pour can of beef consommé over mushrooms.
  • Season mushrooms to taste with salt and black pepper.
  • Cook on low setting for about 8 hours.
  • Remove roast from crock pot (it will be very tender).
  • Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
  • You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).

ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE



Roasted Pork Tenderloin with Mushroom Sauce image

Yield 6

Number Of Ingredients 11

2 tbsp 30 mL canola oil, divided
2 pork tenderloin, trimmed (about 650 g)
Salt and pepper (optional)
2 cups 500 mL sliced cremini or button mushrooms
1 small onion, diced
1 clove garlic, minced
1 tsp 5 mL fresh thyme leaves (or ½ tsp/3 mL dried thyme)
1 can CAMPBELL'S® Condensed 40% Less Salt Cream of Mushroom Soup
3/4 cup 185 mL CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth
2 tbsp 30 mL cider vinegar
2 tbsp 30 mL fresh chives, chopped, plus more to garnish

Steps:

  • Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
  • Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
  • Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
  • Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
  • Slice pork and serve with mushroom sauce garnished with additional chives, if desired.

Nutrition Facts :

SLOW-ROASTED PORK SHOULDER



Slow-Roasted Pork Shoulder image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h45m

Yield about 6 main course servings (

Number Of Ingredients 7

2 heaping tablespoons black peppercorns
25 cloves garlic (about 2 heads), peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed

Steps:

  • Preheat the oven to 275 degrees F.
  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

ROAST PORK LOIN WITH MUSHROOMS AND TOMATOES



Roast Pork Loin With Mushrooms and Tomatoes image

Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

1 pound plum tomatoes, cut into thick wedges
1 pound small button mushrooms, stems trimmed
5 cloves garlic, halved
1 tablespoon olive oil
Coarse salt and ground pepper
1 (2 1/4 pounds) boneless pork loin
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).
  • Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
  • Roast until meat registers 160 degrees on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
  • Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork Sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.

Nutrition Facts : Calories 402 g, Fat 18 g, Protein 45 g

MUSHROOM SAUSAGE STRATA



Mushroom Sausage Strata image

This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
10 slices whole wheat bread, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 large eggs
1 cup 2% milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses. , In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean. , Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 296 calories, Fat 19g fat (8g saturated fat), Cholesterol 170mg cholesterol, Sodium 491mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

MUSHROOM AND CHEESE STRATA



Mushroom and Cheese Strata image

Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.

Provided by Bev I Am

Categories     Breakfast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or 2 tablespoons butter
4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini)
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Fontina cheese (1 ounce)
2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley)
5 cups French bread or 5 cups Italian bread, cubes
2 ounces prosciutto or 2 ounces Canadian bacon, chopped
4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated
1 3/4 cups milk
1/2 cup single cream or 1/2 cup light sour cream
1 tablespoon dijon-style mustard
1/8 teaspoon pepper
fresh thyme sprig

Steps:

  • Preheat oven to 325 degrees F.
  • In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
  • Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
  • Remove from heat.
  • In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
  • In a greased 2-quart square baking dish place half of the bread cubes.
  • Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
  • Top with the remaining bread cubes.
  • In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
  • Pour over layers in dish.
  • Cover and chill in the refrigerator for 2 to 24 hours.
  • Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes.
  • To serve, cut into squares; garnish with fresh thyme sprigs.

A NICE SLOW-COOKED PORK



A Nice Slow-Cooked Pork image

Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.

Provided by Lori Evans

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste

Steps:

  • Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  • Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 34.3 g, Cholesterol 84.3 mg, Fat 19.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 6.9 g, Sodium 630.2 mg, Sugar 5.7 g

OVERNIGHT ASPARAGUS MUSHROOM STRATA



Overnight Asparagus Mushroom Strata image

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Provided by Shandeen Gemanis

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h15m

Yield 8

Number Of Ingredients 13

2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½ onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
  • Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
  • Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
  • The next day, preheat oven to 375 degrees F (190 degrees C).
  • Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
  • Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Nutrition Facts : Calories 349 calories, Carbohydrate 24.7 g, Cholesterol 226.2 mg, Fat 18.9 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 10.7 g, Sodium 784.9 mg, Sugar 4.9 g

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