Pork Ragout with Chantele Mushrooms

3
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.

Rating:

★★★★★ 1 vote

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

How to Make Pork Ragout with Chantele Mushrooms

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.

Printable Recipe Card

About Pork Ragout with Chantele Mushrooms

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




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