Pork & Mushroom Ragu

pork & mushroom ragu - make this with any leftover slow braised pork. Save the braising liquid, too.

Hi guys! I try not to post more than once a day, but today I wanted to hook you up with one of the dishes I make from the marvelous Sweet & Sour Country Style Ribs I put out earlier. This Pork & Mushroom Ragu is a beautiful thing. The flavor is intense, the sauce lovely and silky and the mushrooms and pork are so flavorful.

Pork & Mushroom Ragu

Don’t turn up your nose at the thought of this Pork and Mushroom Ragu being made from leftovers from my Sweet & Sour Country Style Ribs. Instead, think of stashing away one or two of the ribs along with some of the braising liquid as a shortcut to the Ragu, which would normally take hours from start to finish. Leftovers like that are like gold in my kitchen.

Most of the work is done with the first dish and you’ll spend about 20 – 25 minutes on the Pork & Mushroom Ragu – and you’ll have all the taste and complexity of a long, slowly braised dish.

Pork & Mushroom Ragu

I served this Ragu over polenta, which I lightly sautéed in a little olive oil, but a freshly made polenta would be marvelous and of course, if you’d like, the Pork & Mushroom Ragu would be great over pasta.

Since we already talked about saving money on the ribs on the Sweet & Sour Country Style Rib post, let’s talk about mushrooms. Mushrooms go on sale regularly & keep well for days to a week or so. I turn the package upside down and poke a couple of small holes in the bottom side and then store them upside down. Best of all, the simple button mushroom, nutritionally speaking, has the same power house of nutrients as their pricier counterparts.

You have a whole range of options when you put polenta on the table. You can go with the tubes and just slice and saute or you can make your own. This polenta would be lovely with the Ragu, just serve warm as it comes off the stove. Since polenta is cornmeal, think save money by using a fine cornmeal. Freeze any product containing corn for three days before it goes in your pantry.

Pork & Mushroom Ragu

Pork & Mushroom Ragu

  • Servings: 4
  • Difficulty: easy
  • Print

* Note: Time is dependent upon having the leftover braising liquid & some of the meat from the Sweet & Sour Country Style Ribs.

  • 1 tablespoon butter or olive oil
  • 8 ounces sliced mushrooms
  • 1 1/2 cups braising liquid from the country style ribs
  • meat from 1 1/2 to 2 country style ribs, in small bite sized pieces
  • salt & pepper to taste
  • parsley and grated Parmesan cheese for garnish

In a small saucepan or a skillet, melt butter or add olive oil over medium high heat. Add mushrooms and saute two or three minutes, stirring now and then.

Add the braising liquid, bring to a boil and then turn down to a vigorous simmer until reduced to a sauce like consistency, about 15 to 20 minutes.

Turn heat down and add the rib meat and gently warm through. Taste for salt and pepper and add if desired.

Serve with parsley and/or Parmesan cheese over polenta or pasta.

_____________________________________________

I’m linking my recipe up at Fiesta Friday, hosted this week by Jhuls @ The Not So Creative Cook and Elaine @ Foodbod.

Slow Cooker Sweet & Sour Country Ribs 3
Slow Cooker Sweet & Sour Country Style Ribs

27 thoughts on “Pork & Mushroom Ragu”

  1. Smart!! using the leftovers for a ragu! The polenta looks so pretty– I’ve only made it as a kind of mush (like grits!). This really looks fancy– meal for friends. thanks Mollie! xo

    1. Hi Virginia! 🙂 Tax season’s over!! 🙂 I can tell by the date and we get to see more of you! 🙂 The ragu was really incredible and rich from all those braising juices.

    1. My pleasure, Elaine! I looked at who was hosting and thought I should have had a very healthy veggie meal, haha! Seriously, you’re a great hostess and thanks for doing FF this week! 🙂

      1. Thank you for your lovely words xx
        And we all make such different dishes, and the beauty of FF is seeing all that creativity and action in other people’s kitchens, even if its not to our tastes. I appreciate what everyone brings, even if I wouldn’t eat it!

          1. I find it really difficult because there are some things that I just wouldn’t even have in my vicinity, but they still show such creativity and deserve to be applauded!
            But then…not everyone would eat what I make, so it’s swings and roundabouts isn’t it?!

            1. I know exactly what you mean! I learn so much when I host because I visit every single post and read them carefully…the range of recipes and ingredients is truly astounding and from visiting other link ups, I know FF gets some of the best bloggers and Angie has truly built a community!

              1. She has! There’s a very strong core of FF cooks. And lots of new people linking up that I’ve never seen before too.
                I think we learn from everything we read, I know I do, we take something from every recipe and experiment and log it away in our brains…
                Hey, it’s 6.15am here, what time is it with you??

  2. I’ve never heard of that mushroom storage trick. I definitely need to give that a try! I have been on a bit of a polenta kick lately and that ragu looks sooooo good!

    1. I have got to stop by, Carlee! Things have been so crazy here and I’m missing you and your incredible recipes! Are you still working your way through all that cornmeal?!!

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