MUSHROOM "PULLED PORK"
Steps:
- Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
- Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
- In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
- Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.
PULLED PORK, SHRIMP AND MUSHROOM ETOUFFEE
I created this one the other night on the fly with some leftovers, but I think I'm on to something new here. We had a hog roast for my birthday and had a ton of leftover smoked pork. I also made some fresh morel mushrooms, and I was looking at the leftover mushroom infused oil, and said to myself "Idea!, there's a quality roux in the making."
Provided by Chef Curt
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.
- Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.
- Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.
- I add the rice as well at this time and let it cook in, but you can also prepare it as a side and then pour the etouffee over it.
- Add the shrimp and simmer for another 10 minutes stirring occasionally.
- Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love