Sunday, March 8, 2009

Ragoût of Pork and Mushrooms with White Wine

This is a classic pork stew that Beth Hensperger adapted for her cookbook of company worthy slow cooker meals. She gave credit to a 1984 Junior League book named Private Collection. I made a couple of changes, using a Boston Butt, fresh rosemary, and Vermouth. From the way it smells, I would say that it would most certainly be suitable for company. You be the judge.

Ragoût of Pork and Mushrooms with White Wine
(adapted from NOT Your Mother’s Slow Cooker recipes for Entertaining)
by Beth Hensperger,

1 large yellow onion, chopped
2 large carrots, sliced
2 cloves garlic, minced
2 pounds boneless pork shoulder, cut into 1 1/2 inch cubes
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/4 cups dry white wine Sauvignon Blanc recommended (can use Vermouth)
1/2 teaspoon crumbled dried rosemary (I used 3 sprigs fresh rosemary)
1/4 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 pound fresh white or brown mushrooms, sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons freshly squeezed lemon juice

Coat the inside of the crock with nonstick cooking spray. Layer the onion, carrots, and garlic in the slow cooker.
Pat the meat cubes dry with paper towels and heat skillet over medium high heat with half of the oil. Brown half of the meat on all sides, taking about 4-5 minutes. Remove browned meat and add remaining oil and meat, allowing meat to brown on all sides. Place all of the browned meat in the cooker. Sprinkle the oil remaining in the skillet with the three tablespoons of flour and stir for 1 minute. Add the broth and 1 cup of wine, scraping up any browned bits from the bottom of the pan. Add the rosemary, thyme, salt and pepper; cook and stir with a whisk until thickened. Pour over meat and vegetables in the cooker. Cover and cook on low until the pork is fork tender, 7-9 hours.
In a large skillet over medium heat, melt the butter and gently cook the mushrooms, stirring until soft. Add to the slow cooker along with the remaining 1/4 cup wine, the parsley, and the lemon juice; cover and cook for 20-30 minutes. Serve hot with egg noodles. Serves 6

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