Pork And Mushroom Stew Recipes

Steps:

• Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
• In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
• Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
• Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
• Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Steps:

• Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
• Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
• Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
• Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
• Garnish individual servings with apple strips and chopped fresh chives.

Steps:

• Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
• Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
• Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

Steps:

• Heat the oil and butter in a saute pan over med-high heat.
• Add in pork and saute until brown on both sides, about 2 minutes per side.
• Remove pork to a plate; set aside.
• Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3-4 minutes.
• Stir in the flour and cook 1 minute.
• Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.
• Stir in cider and broth; bring to a boil.
• Decrease heat to med-low; add pork with residual juices and 1 T thyme.
• Simmer stew until thickened, 5 minutes; season with salt and pepper.
• Serve stew with Apple-Potato Mash (they actually serve the stew over the mash).
• Garnish each serving with diced apple and a sprig of thyme.