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:

1. Wash and dry the mushrooms: Rinse the mushrooms thoroughly and pat them dry with a clean cloth.
2. 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.
3. 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.
4. Add the pork: Add the marinated pork slices to the pot of mushrooms.
5. Simmer: Simmer the mixture for 10 minutes, or until the pork is cooked through and the mushrooms are tender.
6. 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.