Pork Roast with Three-Mushroom Ragout

Pork Roast with Three-Mushroom Ragout
Photo by Oxmoor House

Ingredients

  • 5 cups cooked medium egg noodles (about 4 cups uncooked pasta)
  • ½ ounce sun-dried tomatoes, packed without oil, quartered (about 6)
  • 1 large onion, cut into 8 wedges
  • ½ teaspoon salt
  • 1 (8-ounce) package cremini mushrooms, cut in half
  • 1 cup canned crushed tomatoes, divided
  • ¼ cup all-purpose flour
  • + 17 more ingredients
    • 5 cups cooked medium egg noodles (about 4 cups uncooked pasta)
    • 1 (3 1/2-ounce) package shiitake mushrooms
    • ¼ teaspoon black pepper
    • 2 (8-ounce) packages button mushrooms, cut in half
    • 1 large onion, cut into 8 wedges
    • 2 tablespoons chopped fresh or 2 teaspoons dried thyme
    • 1 (8-ounce) package cremini mushrooms, cut in half
    • ½ ounce sun-dried tomatoes, packed without oil, quartered (about 6)
    • 2 (8-ounce) packages button mushrooms, cut in half
    • ¼ cup all-purpose flour
    • 1 (3 1/2-ounce) package shiitake mushrooms
    • 1 ¾ pounds boned pork loin roast
    • 2 tablespoons chopped fresh or 2 teaspoons dried thyme
    • ¼ teaspoon black pepper
    • 1 ¾ pounds boned pork loin roast
    • 1 cup canned crushed tomatoes, divided
    • ½ teaspoon salt

Discard shiitake mushroom stems; cut caps into quarters. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes. Trim fat from pork. S...

View full recipe at My Recipes

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