如何煮熟蘑菇猪肉?
Ingredients:
- 1 kg of mushrooms
- 1 kg of pork shoulder, cut into 2 cm thick slices
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1/2 teaspoon of black peppercorns
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- Wash and dry the mushrooms: Rinse the mushrooms thoroughly and pat them dry with a clean cloth.
- Marinate the pork: In a large bowl, combine the pork slices, olive oil, onion, garlic, oregano, thyme, black peppercorns, salt, and black pepper. Marinate for at least 30 minutes, or up to overnight.
- Cook the mushrooms: Heat a large pot of salted water to boiling. Add the mushrooms and cook for 10-15 minutes, or until tender and slightly browned.
- Add the pork: Add the marinated pork slices to the pot of mushrooms.
- Simmer: Simmer the mixture for 10 minutes, or until the pork is cooked through and the mushrooms are tender.
- Serve: Serve the mushroom and pork dish hot, with crusty bread for dipping.
Tips:
- For a richer dish, use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- If you don't have fresh herbs, you can use dried oregano and thyme.
- Serve with a side of crusty bread, such as sourdough or baguettes.
- Serve with a dipping sauce, such as aioli or chimichurri.