Pork roast with wild mushroom ragout - marge perry

5 servings

Ingredients

Quantity Ingredient
3½ ounce Fresh shiitake mushrooms; OR 8-medium mushrooms
1 pounds Portobello mushrooms
¾ ounce Mixed dried wild mushrooms or 1-cup; such as porcini and shiitake
2½ ounce Sun-dried tomatoes or 1-cup
1 cup Thinly sliced onion
1 cup Canned crushed tomato; divided use
2 tablespoons Fresh thyme leaves
1¾ pounds Boneless pork loin rib roast; trimmed all visible fat
½ teaspoon Salt
¼ teaspoon Pepper

Directions

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 ¾-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 ¼-inch-thick slices. Dry mushrooms: shake clean in a strainer/sieve.

2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, ½ 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 ½ 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 ½-inch slices.

5. Serve mushroom ragout remaining in slow cooker with sliced pork.

Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13½ grams fat (27% cff), 4⅖ grams saturated fat, 99 milligrams cholesterol, 600 milligrams sodium.

Recipe by Marge Perry for the Bergen Record, Hackensack, N.J Dec 9, 1998

Recipe by: Marge Perry, New Jersey (Bergen Record, 1998) Posted to EAT-LF Digest by kitpath@... on Dec 20, 1998, converted by MM_Buster v2.0l.

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