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Ragoût with Porcini
A very rich and tasty dish. The porcine give it a rich flavor and the fresh mushrooms give it a lovely texture.
1-1/2 lb of braising pork or veal, cut into chunks
1 large onion, chopped
2-3 cloves of garlic, crushed
8oz of mushrooms
25 g porcini
flat leaved parsley
stock
1 tablespoon of oil
1 bay leaf
salt and pepper
- in a large cup pour boiling water over the porcini, leave to stand
- braise the pork on all sides until nice and browned
- add the onion and braise gently
- stir in the garlic, some finely chopped parsley stalks and add the bay leaf
- add the stock, enough to cover the meat
- in a blender blend the porcini very fine and add them to the meat
- season to taste
- cover with a lid and leave to braise for 35-50 minutes
- add the fresh mushrooms and leave to cook for another 35 minutes or until the meat is tender
- sprinkle
with chopped parsley and serve with rice or creamed potatoes
Bon Appétit
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