Pork And Shiitake Mushroom Ragu Food

PORK AND SHIITAKE MUSHROOM RAGU

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.

PORK CHOPS WITH SHIITAKE MUSHROOMS

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.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

PORK RAGU

Steps:

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT

Steps:

• Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
• Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
• Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
• On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

HERBED PORK WITH SHIITAKE MUSHROOMS

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.

MUSHROOM PORK RAGOUT

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.

GIADA'S MUSHROOM RAGU

Steps:

• In a large skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is tender, about 8 minutes. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Increase the heat to high and saute until the mushrooms are tender and all of the liquid has evaporated, about 8 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and simmer until the wine evaporates, about 5 minutes.
• Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. Remove the pan from the heat and stir in the cheese, basil, parsley and butter. Season the ragu with more salt and pepper to taste.
• If serving with pasta, cook your pasta according to package instructions. Once aldente, toss in the pasta with the mushroom ragu.
• The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using.

LASAGNA BéCHAMEL WITH MUSHROOM RAGù

Steps:

• Place the dried mushrooms in a bowl and pour 2 cups boiling water over them. Let the mushrooms soak for 30 minutes, while you prepare the other ingredients.
• Place a rack on the top third of your oven and preheat it to 425ºF (220ºC).
• Chop the cremini mushrooms into pieces that are roughly the size of peas and spread them out on a baking sheet. Drizzle the chopped mushrooms with 1/4 cup olive oil and sprinkle them with about 1 teaspoon of salt. Stir the mushrooms, olive oil, and salt around on the baking sheet, then spread them out in an even layer. Roast the mushrooms in the oven until they are dark, well-reduced, and slightly crisp, about 35 minutes.
• Line a strainer with cheesecloth or paper towels and set it over a bowl. Pour the dried mushrooms and their soaking liquid into the strainer. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Measure out 1 cup of the soaking liquid and stir in the mushroom base (if using). Set aside.
• If using shiitakes, cut away and discard the stems. Chop the mushrooms into pieces that are about the same size as the chopped cremini mushrooms.
• Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the diced shallots or onion. Cook, stirring often, until soft and translucent, about 3 to 5 minutes.
• Add the tomato paste, garlic, sumac, cumin, crushed red pepper flakes, 1 tsp salt and 1/2 tsp pepper. Cook, stirring constantly, for about 1 minute longer.
• Pour in the wine and cook, stirring every now and then, until nearly all the liquid has evaporated.
• Add all the mushrooms and the reserved mushroom soaking liquid. Turn the heat to medium high and cook, stirring frequently, until broth has reduced by a little more than half, about 10 to 15 minutes.
• Remove the Ragù from the heat, taste, and add more salt and pepper if you like. Set aside while you make the béchamel.
• Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
• Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
• Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon; see photos above.)
• Remove the saucepan from the heat and whisk in 4.5 oz grated parmesan, stirring until the cheese is melted.
• Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (*See notes below for make-ahead instructions.)
• Heat the oven to 350 degrees F (176 degrees C).
• Lay the the noodles out in a 9x13 baking dish. Drizzle with the remaining 1 tablespoon olive oil and sprinkle in 1 tablespoon salt. Add enough very hot water (about 140 degrees F/ 60 degrees C) to cover the noodles. Swish the noodles around in the water and then let stand for 10 minutes, moving them around once or twice to ensure they don't stick together.
• Remove the noodles from the water and lay them out on a clean kitchen towel. Pat dry with another towel or paper towels. Dump the water out of the baking dish and dry with a towel.
• Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 4 noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
• Layer #2: Lay 4 more noodles in an even layer over the last layer. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
• Layer #3: Lay the remaining 4 noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
• Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

POTATO GNOCCHI WITH PORK AND WILD MUSHROOM RAGù

Steps:

• Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
• Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
• Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
• Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
• Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• What to drink:
• Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).

MUSHROOM RAGù RECIPE

Steps:

• In a medium heatproof mixing bowl, combine dried porcini with 2 cups boiling water and let stand 15 minutes. Meanwhile, wash fresh mushrooms and discard any woody stems, such as on cremini and shiitake mushrooms (or save stems for making mushroom or vegetable stock). Thinly slice mushrooms (in the case of hen of the woods mushrooms, tear by hand into thin strips).
• Lift rehydrated dried mushrooms from soaking liquid and squeeze to remove excess liquid; fine-strain soaking liquid and reserve.
• In a large pot, heat oil over high heat until shimmering. Add onion, carrot, and garlic, and cook, stirring, until softened and beginning to brown on bottom of pot, about 6 minutes. Add fresh and soaked dried mushrooms and cook, stirring and scraping bottom of pot, until they release their water and begin to brown on bottom of pot, about 10 minutes. Continue cooking, scraping bottom of pot and making sure to reach into corners, until it becomes difficult to scrape up browned bits and they threaten to burn, about 15 minutes longer. Add wine, scraping up browned bits on bottom of pot. Add tomatoes, dried-mushroom soaking liquid, and thyme.
• Lower heat to medium-low and cook, stirring often and scraping bottom of pot to prevent scorching, until mushroom sauce has thickened and no wateriness remains, 1-2 hours. Discard thyme stems. Season with salt and pepper. Mushroom ragù can be served on pasta or with polenta. Keep refrigerated for up to 5 days or freeze for up to 6 months.

PORK AND SHIITAKE MUSHROOM RAGU

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.