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Pork Roast With Wild Mushroom Ragout - Marge Perry

Pork Roast With Wild Mushroom Ragout - Marge Perry is a crockpot pork recipe made with Portobello Mushrooms, Sun Dried Tomatoes, Onion, Canned Crushed Tomato, and Fresh Thyme Leaves. Serves 5. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 1/2 oz
• 1 lb
• 2 1/2 oz
• 1 cup
• 1 cup
• 2 tbsp
• 1 3/4 lb
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first night and serve with rice or potatoes.

2. 2

   For the second meal, cut the meat into 3/4-inch pieces and reheat with the mushrooms and more crushed tomato.

3. 3

   Toss with cooked pasta, and you've got a delicious, no-fuss pasta dinner.

4. 4

   Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean in a strainer/sieve.

5. 5

   Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker and toss.

6. 6

   Sprinkle the entire surface of the meat with salt and pepper; place on top of the vegetables.

7. 7

   Pour the remaining 1/2 cup crushed tomatoes over meat and cook on low for 8 hours.

8. 8

   Remove pork from pot; allow to stand 5 to 10 minutes before cutting into 1/2-inch slices.

9. 9

   Serve mushroom ragout remaining in slow cooker with sliced pork.

10. 10

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra