Pork Ragout with Chantele Mushrooms

Sherry Blizzard


Hunky hubby went back for 3rds....this recipe is fantastic. The inspiration comes from The City Tavern Cookbook for Pork Ragout.

Fantastic flavor consider serving over noodles.

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★★★★★ 1 vote
10 Min
1 Hr 15 Min
Stove Top


1 oz
chantale mushrooms, reconstituded.
2 Tbsp
olive oil
1 Tbsp
3 lb
pork roast, boneless cut into 2" cubes
1 large
white onion, chopped
5 slice
bacon, diced
3 clove
garlic, peeled and diced
1 1/2 c
dry red wine, burgundy is a good choice
1 tsp
dry rubbed sage
1 tsp
2-3 sprig(s)
fresh thyme
bay leaves
2 1/2 tsp
corn starch mixed with 1/4 cup dry red wine


Step 1 Direction Photo

1Cut the pork, bacon and onion/garlic as directed. Heat oil and butter in a stockpot. Brown pork on all sides about 5 minutes.

2Add the bacon and the onion garlic mixture. Cook for about 10 minutes or until meat releases juices. With a slotted spoon remove the meat and onion mixture. Drain excessive juice.

3Pour in 1 1/2 cups of wine, add back the meat and onion mix. Bring to a boil, reduce heat to low and cover. Simmer for one hour. Add Chantele mushrooms in after 30 minutes.

4Remove bay leaves. Mix 2 1/2 teaspoons of corn starch into 1/4 cup red wine. Stir to blend and slowly pour into ragout to thicken.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: French
Other Tags: Quick & Easy, Heirloom