Pork Mushroom And Artichoke Fricassee Recipes

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PORK TENDERLOIN WITH MUSHROOMS



Pork Tenderloin with Mushrooms image

Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (about 1 pound each)
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons all-purpose flour
1/2 cup chicken broth
Hot wild rice or noodles, optional

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.

Nutrition Facts :

PORK LOIN WITH MUSHROOM FRICASSEE



Pork Loin with Mushroom Fricassee image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon minced parsley leaves
1 (5-pound) pork loin
Paste, recipe follows
1 cup chicken stock
Mushroom Fricassee, recipe follows
1 cup brown sugar
2 teaspoons finely chopped garlic
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
4 tablespoons (1/2 stick) butter
1/2 cup thinly sliced morel or chanterelle mushrooms
1/2 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced portobello mushrooms
1/2 cup thinly sliced domestic mushrooms
1/4 cup tomato paste
Pinch ground cinnamon
Pinch ground nutmeg
Pinch ground cloves
Salt and pepper
Salt and pepper

Steps:

  • In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Place the pork loin in a roasting pan and bake for 30 minutes.
  • Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes. Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.
  • To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.
  • Combine all ingredients in a small bowl.
  • In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.

PORK AND SHIITAKE MUSHROOM RAGU



Pork and Shiitake Mushroom Ragu image

Italian, paleo, omg, ragù! This was simply amazing. We are at our lake house for the summer and our friends came over. I had a super busy day and while at the butcher deciding what to make, the pork butt looked amazing. I did serve this dish with a creamy polenta. I am Italian! What can I say... if you want to keep it paleo, then serve with sauteed vegetables or sauteed garlic spinach (I do that a lot). This freezes well and taste even better the next day! You can also prepare this meal in your slow cooker.

Provided by Cindy Anschutz Barbieri

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 4h

Yield 8

Number Of Ingredients 10

3 pounds boneless pork shoulder (Boston Butt) roast, cut into chunks
kosher salt and freshly ground pepper to taste
2 tablespoons olive oil
1 cup low-sodium chicken broth
4 cloves garlic, minced, or more to taste
1 tablespoon Italian seasoning
2 bay leaves
1 (28 ounce) can petite diced tomatoes
1 (6 ounce) can tomato paste, or more to taste
8 ounces shiitake mushrooms, sliced

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.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 10.5 g, Cholesterol 67.4 mg, Fat 19.6 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 6.4 g, Sodium 429.4 mg, Sugar 5.4 g

PORK WITH ARTICHOKES AND MUSHROOMS



Pork with Artichokes and Mushrooms image

Make and share this Pork with Artichokes and Mushrooms recipe from Food.com.

Provided by Dee514

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb pork tenderloin, cut in thin strips
1 can artichoke heart, squeezed dry and quartered
3/4 lb fresh mushrooms (baby bellas, white, or combination)
1 small yellow onion, chopped
1/4 teaspoon dried tarragon
1/2 cup dry white wine (chardonnay)
3 tablespoons butter
2 tablespoons grated parmesan cheese
salt
white pepper
1 package pork-flavored ramen noodles
2 tablespoons sour cream
3 -5 sprigs cilantro (for garnish)

Steps:

  • Saute pork in 2 tablespoons butter until no longer pink.
  • Remove pork from pan, set aside.
  • In same pan, saute mushrooms and onions in 1 tablespoon butter until onions are lightly browned and mushrooms release their juices.
  • Add wine, artichokes and tarragon to mushrooms, and continue cooking until juices are reduced by half.
  • In small sauce pan, cook noodles according to package directions.
  • When noodles are done, drain (reserving liquid) and place on platter keeping them warm.
  • Add pork, sour cream, salt and pepper to mushroom/artichoke mixture, reduce heat to low and simmer all for about 5 minutes or until heated through.
  • Stir in Parmesan cheese.
  • If sauce is too thick, stir in some of the reserved liquid from the noodles to thin to desired consistency.
  • Spoon pork mixture over noodles.
  • Garnish platter with sprigs of cilantro.

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE



Pork, Mushroom, and Artichoke Fricassee image

Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

1 pork tenderloin (1 pound), cut into 2-inch rounds
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour
3 tablespoons unsalted butter
8 ounces mixed-mushroom blend (sliced, if large)
1 tablespoon minced garlic (from 2 cloves)
1 tablespoon Dijon mustard
2 cups low-sodium chicken broth
1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)
1/4 cup heavy cream
Chopped flat-leaf parsley, for serving

Steps:

  • Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
  • Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

PORK FRICASSéE WITH MUSHROOMS AND CARROTS



Pork Fricassée with Mushrooms and Carrots image

Categories     Soup/Stew     Milk/Cream     Mushroom     Pork     Stew     Carrot     Fall     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 15

3 tablespoons vegetable oil
3 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 large onion, chopped
2 ribs of celery, chopped
1 bay leaf
4 cups chicken broth
4 cups water
8 large carrots, cut diagonally into 1-inch-thick pieces
1 pound mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 tablespoon fresh lemon juice, or to taste
1/2 cup minced fresh parsley leaves
paprika rice as an accompaniment

Steps:

  • In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add the carrots, simmer the mixture, covered for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mixture through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it until it is reduced to about 3 cups.
  • In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes. Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring, until it is thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the paprika rice.

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