Saturday, November 1, 2008

Suppa Club Pork Roast with 3 Mushroom Ragout

Suppa Club chose this awesome sounding 3 mushroom ragout. I voted for it because anything with three kinds of mushrooms sounds like something I definetly want to try.

Pork Roast with Three-Mushroom Ragout - from Cooking Light

1 package of shitake mushrooms (3.5 ounces)
2 8-0z packages button mushrooms
1 8-Oz package cremini (baby bella) mushrooms
1 large onion (cut in wedges)
0.5 oz sun-dried tomatoes, packed without oil, quartered (about 6)
1 can of crushed/diced tomatoes
1/4 cup all-purpose flour
2 teaspoons thyme
1/2 teaspon salt
1/4 teaspoon pepper
1.75-2 lb boned pork loin roast
Egg noodles

Mix together 1/2 can of tomatoes, flour and thyme in slow cooker. Cut mushrooms in quarters and place on top of tomatoes in slow cooker. Add onion wedges and sun dried tomatoes. Place pork roast on top of mushrooms. Salt and pepper pork roast. Pour rest of tomatoes over roast. Cover and cook on high for one hour. Turn down and cook on low for 7 hours. Slice pork and serve over cooked egg noodles.

In the Crock Pot

And the finished product

This was a definited winner. It was delicious. I loved all the mushrooms and the meat was nice and moist with good flavor. I mostly followed the directions, except for the addition of garlic cloves. Somehow, once I cut up onions and sun dried tomatoes it seemed like it needed garlic. I put in about 8 cloves of garlic. My husband and in-laws seemed to like it and my kids ate the meat and noodles at least.


Ingrid said...

Looks good! I'm glad that you and your family liked it!

Reeni said...

Yours came out wonderful! Wow, that's a lot of garlic, not that I'm complaining, I love it. YUMMY!