Pork With Scallions And Shiitake Mushrooms Recipes

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PORK CHOPS WITH SHIITAKE MUSHROOMS



Pork Chops With Shiitake Mushrooms image

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

1 tablespoon Dijon mustard
2 teaspoons whole-grain mustard
1/2 cup plus 3 tablespoons safflower or grapeseed oil
1 tablespoon sherry vinegar
4 bone-in pork chops (1 1/4-inch thick)
Kosher salt and black pepper, to taste
1/2 pound small shiitake mushrooms, stemmed

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

PORK AND MUSHROOM STIR-FRY



Pork and Mushroom Stir-Fry image

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.

Provided by Nigella Lawson

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

1 pound pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Steps:

  • Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
  • Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
  • Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams

PORK WITH SCALLIONS AND SHIITAKE MUSHROOMS



Pork With Scallions and Shiitake Mushrooms image

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

1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 tablespoons sake
1/4 cup hoisin sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper flakes
2 lbs boneless center cut pork chops, cut into thin strips
1/2 lb shiitake mushroom, stems removed, caps thinly sliced
2 bunches scallions, both green and white parts, but into 1-inch pieces

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

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Steps:

  • Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
  • Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

YU BO'S SHIITAKE MUSHROOMS WITH SCALLIONS



Yu Bo's Shiitake Mushrooms with Scallions image

Categories     Wok     Garlic     Mushroom     Onion     Appetizer     Stir-Fry     Quick & Easy     Bacon     Gourmet     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 tablespoon peanut oil
1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces
12 scallions (white and pale green parts only), crushed with side of a heavy knife and coarsely chopped
4 large garlic cloves, thinly sliced
2 cups chicken broth (16 fl oz)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 lb fresh shiitake mushrooms, stems discarded

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 white 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.

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