A NICE SLOW-COOKED PORK
Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.
Provided by Lori Evans
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
- Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 34.3 g, Cholesterol 84.3 mg, Fat 19.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 6.9 g, Sodium 630.2 mg, Sugar 5.7 g
PORK WITH MUSHROOMS AND BARLEY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the barley as the label directs. Cover and set aside.
- Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
- Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 330 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 37 grams
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
SLOW COOKER 5-MUSHROOM BARLEY SOUP
This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.
Provided by Doug N
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 6
Number Of Ingredients 17
Steps:
- Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
- Cover and cook on High for 1 hour.
- Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.5 g, Cholesterol 3.3 mg, Fat 9.6 g, Fiber 7.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1092 mg, Sugar 5.5 g
CROCK POT PORK ROAST AND MUSHROOMS
Make and share this Crock Pot Pork Roast and Mushrooms recipe from Food.com.
Provided by Mark H.
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
- Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
- Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
- Place seasoned pork roast into crock pot atop soup mixture.
- Pour second can of golden mushroom soup over pork roast.
- Cover the pork roast with the sliced/halved mushrooms.
- Pour can of beef consommé over mushrooms.
- Season mushrooms to taste with salt and black pepper.
- Cook on low setting for about 8 hours.
- Remove roast from crock pot (it will be very tender).
- Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
- You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).
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