Mushroom and Ground Pork Ragout

I don’t know what it is about eating things on toasted bread, or crostini if you will [and I will], but it just feels fancy.

I’m not talking that breakfast-esque affair, but little pieces of grilled bread.

We’ll just ignore the fact that crostini, like bruschetta, was Italian peasant food. Those Italians always had style.

Anyway, this dish belongs on toasted pieces of bread, big or small. I won’t judge if you need some pasta with it because that would be really good too, but toasted bread is meant for the splashes of broth. Just don’t let it make your toast soggy. Ugh. My worst nightmare.

My only regret to this really deliciously filling pile of mushrooms and pork was not having fresh herbs. Dried work. They do. It’s just not the same.

If you’re really not feeling porky, just add in more mushrooms. The original recipe had all mushrooms, but I just wasn’t feeling it for some reason.

Inspiration: Eat Good 4 Life

Ingredients

• 1lb ground pork
• 1lb mushrooms, sliced
• 2 tablespoons olive oil
• 3 tablespoons butter, cut into chunks
• 1 tablespoon dried thyme
• 3 shallots, chopped
• 5 cloves of garlic, minced
• 1/2 cup dry white wine
• 1/2 cup vegetable stock
• Parsley
• Salt
• Pepper
• Crusty bread for serving

Preparation

Preheat a large skillet on medium high heat and cook the pork until mostly done. Transfer to a plate and set aside.

Keeping the skillet on the heat, and only draining the fat if you’re not into all of that flavor, add the olive oil. Add the mushrooms and dried thyme and stir to coat in the olive oil. Cook for 10-15 minutes until the mushrooms are dark and juicy. Add the pork, shallots, and garlic. Cook for a few minutes so the shallot cooks through.

Pour in the wine and stock. Let it simmer until the liquid has reduced by half. Turn off the heat and add the butter. Stir until it melts. Taste the broth for salt and pepper. Sprinkle with parsley before serving.