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
HERBED PORK WITH SHIITAKE MUSHROOMS
A fairly light dinner - the shiitake mushrooms add a rich flavor, though. This is a lot of mushrooms - I've had my best luck finding them (dried) at Asian food stores for a reasonable price.
Provided by ChrisMc
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large skillet with cooking spray and heat the oil.
- Saute mushrooms until tender and remove from skillet.
- Rub the peppers, salt, garlic, and thyme over the pork.
- Cook chops in skillet 3 minutes per side or until done.
- Meanwhile, blend the cornstarch and stock.
- When the pork is done, add the mushrooms and stock.
- Cook, stirring gently, until thickened.
Nutrition Facts : Calories 325.6, Fat 14.7, SaturatedFat 4.9, Cholesterol 125.8, Sodium 465.7, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 41.5
HERBED PORK CHOPS IN MUSHROOM SAUCE
Steps:
- Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
- Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
- Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
PAN-ROASTED PORK TENDERLOIN WILD BOAR-STYLE WITH SHIITAKE MUSHROOMS
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.
- The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.
- Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.
- Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.
- In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.
- Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.
- While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.
- When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.
- Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.
- Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated.
SHIITAKE MUSHROOMS WITH GARLIC AND SHALLOTS ON GREENS
Make and share this Shiitake Mushrooms With Garlic and Shallots on Greens recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off.
- Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn.
- After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce.
- Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.
Nutrition Facts : Calories 220.2, Fat 14.8, SaturatedFat 5.9, Cholesterol 20.5, Sodium 15, Carbohydrate 23.4, Fiber 3.2, Sugar 5.9, Protein 2.8
PORK TENDERLOIN WITH DRIED FIG AND MUSHROOM SAUCE
Make and share this Pork Tenderloin With Dried Fig and Mushroom Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak dry mushrooms in boiling broth, about 30 minutes.
- Strain mushroom liquid through a coffee filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid.
- Rinse mushrooms to remove any grit, pat dry with paper towels and finely chop.
- In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat.
- Season pork on all sides with salt and pepper.
- Sear pork in hot pan, turning it to brown on all sides, 3-4 minutes.
- Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes.
- Transfer to a warmed platter and loosely tent with foil to keep warm.
- Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat.
- Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes.
- Season with salt and pepper, remove from heat and set aside.
- Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat.
- Add shallot and cook until softened, about 5 minutes.
- Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half.
- Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits.
- Stir in thyme and demi-glace, if desired.
- Add chopped porcini mushrooms.
- Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste.
- Cut pork into 1-inch thick medallions and return them to pan to heat through.
- Briefly return pan with mushrooms to heat to warm.
- Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.
Nutrition Facts : Calories 538.6, Fat 25, SaturatedFat 9.5, Cholesterol 187, Sodium 159.5, Carbohydrate 11.2, Fiber 2.2, Sugar 4.9, Protein 55.2
HERBED PASTA WITH SHIITAKE MUSHROOMS
A light pasta dish that is quick and very easy. If you are a vegetarian, the mushrooms are a great substitution for meat in a pasta dish.
Provided by Ingy1171
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
- Cook pasta according to package directions and set aside.
- In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
- Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
- Add wine. Cook another 2-3 minutes to allow flavors to blend.
- Add milk and let simmer until liquid is almost evaporated.
- Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
- Sprinkle with Parmigiano-Reggiano and serve.
HERBED POTATO, MUSHROOM & SPINACH SOUP
Make and share this Herbed Potato, Mushroom & Spinach Soup recipe from Food.com.
Provided by Lizzymommy
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
- Add the potatoes, water, dill and marjoram, cover and bring them to boil.
- Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
- To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
- Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
- Serve hot. Delicious with garlic bread.
Nutrition Facts : Calories 306.9, Fat 18.1, SaturatedFat 11.3, Cholesterol 55, Sodium 779, Carbohydrate 30.6, Fiber 4, Sugar 4.2, Protein 7.3
SHIITAKE MUSHROOMS WITH SCALLIONS
This is a wonderful side dish with either Asian food or a nice grilled steak. If you can't find shiitake shrooms, baby portabellas work fine as well. This recipe comes from Gourmet magazine, April, 2003 issue. Hope you enjoy!
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
- Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
- Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
- Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.
Nutrition Facts : Calories 262.6, Fat 17.2, SaturatedFat 5.1, Cholesterol 19.3, Sodium 575.5, Carbohydrate 22.5, Fiber 3.7, Sugar 5.9, Protein 8.5
PORK WITH SCALLIONS AND SHIITAKE MUSHROOMS
Taken from The Everyday Low-Carb Slow Cooker Cookbook "This distinctive dish is great on its own, and even better over low-carb pasta."
Provided by Tarbean
Categories Pork
Time 8h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Add first 8 ingredients (soy sauce through red pepper) to the slow cooker crock and mix well. Add mushrooms, and scallions, stir gently to mix with the sauce.
- Cover and cook on LOW for 8 hours. Stir well before serving.
Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 6.6, Cholesterol 132.8, Sodium 503.8, Carbohydrate 15.3, Fiber 3.5, Sugar 6.4, Protein 51.6
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Chef Luis Aguilar
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 400°F.
- CUT tenderloin lengthwise almost in half.
- Open; lay flat between two pieces of waxed paper.
- Pound with meat mallet or rolling pin to 1/2-inch thickness.
- PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
- Process until coarsely chopped.
- Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
- Spread half of cilantro mixture over tenderloin; top with cheese.
- Roll up; secure with string.
- Spread remaining cilantro mixture over top.
- Place on rack in roasting pan.
- BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
- Cool for 5 minutes.
- Remove string; slice.
- Serve with picante sauce.
Nutrition Facts : Calories 288.1, Fat 12.6, SaturatedFat 5, Cholesterol 123.2, Sodium 166.2, Carbohydrate 2.8, Fiber 0.4, Sugar 0.8, Protein 39
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- Put the pork in a large, resealable plastic bag. In a small bowl, combine the crushed red pepper, cracked black pepper, coriander, sugar and 1 tablespoon of salt. Add the mixture to the bag, seal and shake to evenly coat the pork. Refrigerate overnight.
- Preheat the oven to 325°. Transfer the pork to a small roasting pan and roast for about 2 hours and 15 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 185°. Let the pork rest for 20 minutes.
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