Pork Roast w/ Wild Mushroom Ragout
Source of Recipe
fooddownunder.com
List of Ingredients
3 1/2 oz fresh shiitake mushrooms OR 8-medium mushrooms
1 lb portobello mushrooms
3/4 oz mixed dried wild mushrooms or 1-cup such as porcini and shiitake
2 1/2 oz sun-dried tomatoes or 1-cup (NOT oil packed)
1 cup thinly sliced onion
1 cup canned crushed tomato divided use
2 tbl fresh thyme leaves
1 3/4 lb boneless pork loin rib roast trimmed
all visible fat
(original recipe calls for 1/2 tsp salt)
1/4 tsp pepper Recipe
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 3/4-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 1/4-inch-thick slices. Dry mushrooms: shake clean in a strainer/sieve.
* 2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 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 1/2 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 1/2-inch slices.
* 5. Serve mushroom ragout remaining in slow cooker with sliced pork.
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