Creamy pork and mushroom sauce

Family Circle

Serves: 8

  • 3 pounds boneless, skinless pork shoulder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 2 cups low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 sweet onions (such as Vidalia), thinly sliced
  • 3 cloves garlic, minced
  • 1 pound sliced cremini mushrooms
  • 2 sprigs rosemary
  • 1/4 cup parsley, chopped
  • 1/3 cup heavy cream
  • Shredded Parmesan
  • Rigatoni pasta

Season pork with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.

In the bowl of a slow cooker, stir remaining salt and pepper, and corn starch into chicken broth (mix corn starch with a bit of broth to a cream-like consistency before adding). Add onions, garlic, mushrooms and rosemary. Place browned pork on top. Cover and cook on high for 6 hours or on low for 8 hours.

After cooking, discard rosemary stems, shred pork and add parsley. Slowly stir in heavy cream. Serve with rigatoni and Parmesan.

*Chef’s note: Pretty yummy! I halved the recipe for four people and had a bit left over. I also used half and half, but you probably should splurge for the heavy cream on this one. I also would add a bit more salt, and I definitely recommend the Parmesan. Otherwise great, and the rigatoni is really nice to catch the sauce.


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