More Farmers Market Finds

We have a mushroom guy at our farmers market.  I love mushrooms, and he usually has something interesting that we can’t get at the grocery stores.  This trip, he had some chestnut mushrooms.  “Just trim the dirty ends off and saute them whole,” he instructed me.  So I did, and then added them back in to a sauce cooked with the mushroom fond.  With some greens from the farmers market and a nice hunk of pork from the butcher’s Meat Club, this meal was about as “local” as possible.

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Pork rib roast with broccoli rabe and mushroom sauce

1 pork rib roast (1 bone per person)1/2 lb broccoli rabe
1/4 pint chestnut mushrooms
1/2 shallot
1 clove garlic
1/4-1/2 cup pork stock
~2 tbp white wine
2-3 tbp butter
parsley
salt and pepper
parmesan cheese

Preheat the oven to 450F. Rub the whole roast with olive oil, salt, and pepper, and place in a roasting pan bones down. Place in the oven for about 20 minutes, or until the fat cap is nicely browned and crisp. Reduce the heat to 350F and cook until done. I aimed for 150 in the fattest part, but I’d probably go even lower next time – 140 probably. Good pork can be a little pink on the inside.

Mince the shallots and garlic.

Meanwhile, bring a large pot of water to the boil. Trim the broccoli rabe, removing woody stems. Blanche in the boiling water for 2-3 minutes and drain. Remove as much water as possible! In a medium-high skillet, add about 1/4 of the shallot with a little olive oil and saute briefly until just starting to brown, and then throw in about 1/4 of the garlic until just fragrant. Add the rabe and saute for about 5 minutes, until it browns slightly. Remove from the heat but leave it in the pan.

To make the sauce, first trim the mushrooms of any dirty bits on the bottom. Heat about a tablespoon of butter in a pan and saute the mushrooms until well browned, then remove the mushrooms from the pan. Add the remaining shallots and saute until brown, then add the garlic and cook until fragrant. Add the stock and wine (I also threw in a splash of brandy), and simmer until reduced by about 1/3. Add in a few tablespoons of butter, small chunks at a time, but putting the pan over low-ish heat and swirling the pan until each chunk is melted and emulsified. Add butter until the sauce is the thickness you like. Mix the mushrooms back in to the sauce.

Just before serving, sprinkle shredded parm over the rabe and place the pan in the oven until the cheese browns unevenly. Place a heap of rabe on each plate. Slice the roast so in to general pork chop size (each person should get one bone) and plate. Spoon the mushrooms and sauce over the pork and rabe, and then sprinkle minced parsley.

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