Pork Ragout with Chantele Mushrooms

Sherry Blizzard

By
@akflurry

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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Comments:

Serves:

8

Prep:

10 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1 oz
chantale mushrooms, reconstituded.
2 Tbsp
olive oil
1 Tbsp
butter
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
paprika
2-3 sprig(s)
fresh thyme
2
bay leaves
2 1/2 tsp
corn starch mixed with 1/4 cup dry red wine

Directions Step-By-Step

1
Cut the pork, bacon and onion/garlic as directed. Heat oil and butter in a stockpot. Brown pork on all sides about 5 minutes.
2
Add 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.
3
Pour 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.
4
Remove 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