Pork Roast with Three Mushroom Ragout was our bimonthly suppa club dish and it was chosen by yours truly. Choosing a dish is tougher than people realize . There's a lot of pressure to not chose a "sorry" dish. I spent quite a bit of time reading through recipes and the comments that went along with them before narrowing it down to two recipes. It has become a tradition of offering up two choices for the group and having an informal vote. The Pork Roast with Three Mushroom Ragout won. Both of my choices involved the slow cooker but I believe that it was the "three mushrooms" that hooked everyone's vote.
Now on to crappy photos that don't do the dish justice. I am asking Santa for a Lowell Ego Light for Christmas. While my photos still won't be on par with photos by the blogging "greats" at least my lighting will be better. Okay were was I, Joe has off on Friday's so I left him with the task of picking up the missing ingredients and getting everything together and into the slow cooker for me. At this point everything has gone well. It wasn't until it was time to serve that I realized there might be a problem. I don't think Joe paid attention to the time he started the slow cooker or to how long the recipe called for the pork to cook. It was supposed to cook for 7 hours and I'm pretty sure he had it going for more than 8 hours. While the pork was fork tender it was quite stringy, yeah, not good. Also, most of the ragout's flavor was lost by the time it was served for dinner. I served it over the suggested egg noodles and with fresh bread. No one but me actually complained and my brother even came over and ate some the next day. I am definitely going to give this another try as I do think it has potential.
Please visit the other Suppa Club Ladies...
I wonder what's up next?