Best Wild Mushroom Stuffed Pork Roast Recipes

WILD MUSHROOM-STUFFED PORK ROAST

Steps:

• Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
• Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.
• Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
• Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
• Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
• Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
• Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
• Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
• Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

CROWN ROAST OF PORK WITH WILD-MUSHROOM STUFFING

Steps:

• For the roast: Preheat oven to 425 degrees. Place vegetables on a rimmed baking sheet. Add 1 cup water.
• Season pork all over with salt and pepper. Cover each exposed bone with foil to prevent it from burning. Place 2 to 3 cups stuffing loosely in center, forming a dome (do not pack). Cover stuffing loosely with parchment and then foil. Place pork on top of vegetables.
• Roast for 20 minutes. Reduce oven to 350 degrees, and continue to cook, basting roast and stuffing every 30 minutes and adding about 1 cup water each time to prevent vegetables from burning. Roast is done when a meat thermometer inserted into thickest part of pork (without touching bone) registers 160 degrees, about 2 hours. Transfer roast to a plate, reserving pan juices and baking sheet and discarding the vegetables. Tent roast with foil, and let rest for at least 30 minutes.
• For the gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat. Strain remaining pan juices (you should have 1/2 cup; add stock if needed).
• Place reserved baking sheet over 2 burners on medium-high heat. Add Marsala, and stir with a wooden spoon to loosen browned bits. Strain into a saucepan, and stir in pan juices, stock, and demi-glace if using. Bring to a boil, and cook until reduced to 1 1/2 cups, about 5 minutes. Reduce heat to a gentle simmer, and season with salt and pepper. Stir together flour and butter until smooth, and gradually whisk into simmering gravy. Cook until gravy is slightly thick and glossy, 3 to 5 minutes.
• Transfer stuffed roast to a serving platter. Stir any juices that have collected on plate into the gravy.
• For the garnish: Melt butter in a skillet over medium-high heat. Add pears and kumquats, and cook until tender, about 9 minutes. Stir in honey, and cook until pears are golden, about 3 minutes.
• Garnish roast with pears, kumquats, and leaves if using. Serve with gravy and remaining stuffing.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
• 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

ROAST PORK WITH BASIL AND MUSHROOM STUFFING

Steps:

• Preheat oven to 325°F.
• Select a few nice mushrooms for garnish. Trim stems. Wash, trim and chop remaining mushrooms.
• Reserve 2 tablespoons of the chopped basil. Combine the remaining chopped basil, chopped mushrooms, onion, 1/4 tsp of the salt and pepper in a bowl.
• Unroll the pork roast; lay flat on the counter. Starting in the center of the meat and holding a knife parallel to the counter, cut thick part of the loin through the center and almost in half. Fold the piece back like a book to increase size of the loin by 1/3.
• Spread the basil-mushroom mixture over the meat. Reroll. Tie at 3 inch intervals with string. Place in a shallow roasting pan. Sprinkle remaining salt over top. Pour 1/4 cup of the chicken broth around roast. Refrigerate remaining broth.
• Roast pork in the preheated oven for 2 1/2 hours or until a meat thermometer registers 170°F.
• Just before the roast is done, saute reserved mushrooms for garnish in the butter in a heavy saucepan until golden. Remove mushrooms; set aside.
• Reserve 1/2 cup of the refrigerated chicken broth. Pour remaining broth into the saucepan in which mushrooms were sauteed. Bring to boiling on top of stove.
• Remove roast to a warmed serving platter; keep warm. Pour off fat from the roasting pan. Add hot chicken broth to the pan. Stir, scraping up browened bits form the roasting pan. Bring to boiling on top of stove.
• Meanwhile, stir flour into remaining 1/2 cup chilled chicken broth until smooth. Gradually add to boiling broth in the roasting pan. Stirring rapidly with a wire whisk. Cook until smooth and thickened. Fold in reserved 2 tbsp chopped basil. Spoon some gravy over roast. Pour the remainder into sauce boat. Garnish roast iwth reserved mushrooms and fresh basil leaves.

PORK SAUSAGE-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

WILD RICE-STUFFED PORK LOIN

Steps:

• To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

CHESTNUT & WILD MUSHROOM STUFFED THREE-BIRD ROAST

Steps:

• For the stuffing, soak the porcini in 300ml boiling water and set aside for 20 mins, then drain, reserving the liquid, and finely chop. Heat the butter and fry the shallots for 2 mins, then add the mushrooms and cook for 3 mins more. Leave to cool. Mix with all the other stuffing ingredients and set aside.
• Place the chicken, breast-side down, on the board. Use a sharp boning knife to cut through the skin on the backbone along the length of the bird. Slowly run your knife down against one side of the ribcage, working down the length of the chicken and keeping close to the bone. As you cut, use the other hand to gently pull away the skin and expose the flesh. Pop out the thigh and wing joints, and cut through where they are attached to the main carcass. Continue cutting down the side of the bird, keeping the knife as close to the carcass as possible, until you reach the ridge of the breast bone, then repeat with the other side.
• To remove the carcass completely, snap away the wishbone where it joins at the neck end and carefully cut beneath the breast bone - this is where the skin is at its thinnest, so carefully cut away, then lift and cut away the carcass, as you don't want to nip or pierce the skin.
• Open up the chicken, skin-side down, and scrape clean or cut away the thigh bones and any other stray bits of bone or cartilage like the wishbone. Remove the 2 smaller fillets that run along the breast and set aside. Finally, use a larger chopping knife to cut off the feet and wing tips, but don't discard them.
• Repeat with the pheasant, but cut the legs off completely so you are left with just the 2 breasts attached by the skin. Cut the legs in half and keep. You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing. If all that butchery doesn't appeal, your butcher - with a bit of warning - should be able to prepare all the birds to this stage for you.
• To assemble the roast, open up the chicken, skin-side down. Put a third of the stuffing between 2 pieces of cling film and use a rolling pin to roll it out flat so that it just covers the surface area, then place on top of the chicken. Lay the duck breast in the middle of the stuffing, cover with a layer of stuffing, then add the pheasant breasts, skin-side down. Add a final layer of stuffing and lay the 2 chicken mini fillets on top.
• Tuck in the top and bottom edges of the chicken, and pull the two long edges together. Tuck one edge of it over the other so everything is rolled together and neatly encased, then flip over. Using butcher's string, tie the chicken at regular intervals around the width, then tie it once around the length to hold the stuffing in. Finally, tie the legs together. Can be prepared to this stage and chilled up to 1 day ahead.
• Heat oven to 200C/180C fan/gas 6. Scatter the shallots, thyme and carrot into a roasting tin with the pheasant legs and chicken wing tips. Place the roast on the vegetables and rub all over with the softened butter. Pour the wine over, then season generously. Put the tin in the oven and cook for 1 hr 40 mins until beautifully browned all over, or until a digital cooking thermometer reads 68C (or above) when inserted in the middle. Remove, loosely cover with foil, and leave to rest somewhere warm for 30 mins.
• While the roast is resting, make the gravy. Place the tin on a low flame if flameproof, or tip the contents into a saucepan if not. Scatter over the flour and cook until light brown. Gradually pour in the mushroom soaking liquid, then the chicken stock. Simmer everything together until you have a smooth, thickened gravy, adding any resting juices from the roast. Season to taste, then strain the gravy through a sieve into another saucepan. When the roast has rested, remove the string, carefully carve into thick slices and sprinkle with thyme.