Best 5 Pork And Shiitake Mushroom Ragu Recipes
Indulge in a symphony of flavors with our tantalizing Pork and Shiitake Mushroom Ragu, a culinary masterpiece that seamlessly blends the richness of pork with the earthy umami of shiitake mushrooms. This delectable ragu is not only a taste sensation but also a visual delight, adorned with鮮豔的綠色 and vibrant green peas that add a pop of color and freshness. Accompany this exquisite ragu with your choice of pasta, whether it's the classicタリアテッレ or the hearty pappardelle, to create a satisfying and unforgettable meal.
In addition to the featured Pork and Shiitake Mushroom Ragu, our article also offers a diverse collection of equally enticing recipes. Embark on a culinary journey with our savory Mushroom Ragu, a vegetarian delight that captures the essence of umami with a medley of mushrooms. For a taste of authentic Italian tradition, try our hearty Tuscan Ragu, a slow-simmered masterpiece that embodies the rustic charm of Tuscany. And if you're craving something a little different, our unique Duck Ragu will surely impress with its rich and decadent flavors.
Whether you're a seasoned home cook or just starting your culinary adventures, our comprehensive guide provides all the necessary steps and ingredients to create these delectable ragu recipes. Detailed instructions, cooking tips, and beautiful photography accompany each recipe, ensuring success in your kitchen endeavors. So, prepare to tantalize your taste buds and embark on a culinary journey with our curated collection of ragu recipes.
PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
MUSHROOM PORK RAGOUT
Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
MUSHROOM RAGù PASTA
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
- While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
- Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
- Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.
PORK AND SHIITAKE MUSHROOM RAGU
Italian, paleo, omg, ragù! This was simply amazing. We are at our lake house for the summer and our friends came over. I had a super busy day and while at the butcher deciding what to make, the pork butt looked amazing. I did serve this dish with a creamy polenta. I am Italian! What can I say... if you want to keep it paleo, then serve with sauteed vegetables or sauteed garlic spinach (I do that a lot). This freezes well and taste even better the next day! You can also prepare this meal in your slow cooker.
Provided by Cindy Anschutz Barbieri
Categories Tomato Pasta Sauce
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with kosher salt and pepper.
- Heat a large Dutch oven over medium-high heat; add oil. Stir pork into the hot oil and cooking, turning often with tongs, until pork is evenly browned, 10 to 12 minutes. Pour chicken broth over the pork and scrape any brown bits of food off the bottom of the Dutch oven using a wooden spoon; stir in garlic, Italian seasoning, and bay leaves.
- Mix tomatoes and tomato paste into pork mixture, stirring and pressing paste along the side of the Dutch oven to help dissolve it. Reduce heat to medium-low. Stir, cover, and cook for 2 1/2 hours.
- Remove Dutch oven from heat and shred pork into the tomato sauce using 2 forks. Add mushrooms; cover and simmer for 1 hour more. Remove bay leaves.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 10.5 g, Cholesterol 67.4 mg, Fat 19.6 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 6.4 g, Sodium 429.4 mg, Sugar 5.4 g
Tips:
- For the best flavor, use high-quality ingredients. Look for pork shoulder that is well-marbled and shiitake mushrooms that are fresh and plump.
- Don't be afraid to brown the pork and mushrooms well. This will help to develop their flavor and add depth to the ragu.
- If you don't have dry white wine, you can use a dry red wine instead. Just be sure to choose a wine that you enjoy drinking.
- If you want a thicker ragu, you can add a cornstarch slurry at the end of cooking. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, whisk the slurry into the ragu until it reaches the desired consistency.
- Serve the ragu over your favorite pasta, such as spaghetti, tagliatelle, or pappardelle. You can also serve it with mashed potatoes or polenta.
Conclusion:
This pork and shiitake mushroom ragu is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give this ragu a try.
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