"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pork Roast & Mushrooms Recipe

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This recipe for Pork Roast & Mushrooms, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Tuesday, January 15, 2008


3 to 4 lb pork roast
1 medium to large onion; diced or chopped fine.
1 lb mushrooms (I prefer cremini, portabella, shiitake and oyster mushrooms)
1 envelope of Lipton onion soup

Cut larger mushrooms to bite size.
Rinse roast and dry with paper towels.
In Dutch oven using 2 tbsp of olive oil brown roast on all sides.
Remove roast and saute onions; add olive oil if needed.
Insert roast onto the onions.
Spread dried onion soup over top of roast.
Add mushrooms around roast.
Bake for 2 hours in preheated oven at 350.
After 1st hour check level of liquid. If low add a cup of water.
When roast is done remove roast.
Tent with aluminum foil for 20 minutes.
With slotted spoon remove mushrooms.
Thicken drippings with flour and water mixture and gently and continuously stir until gravy is smooth and thick.
Slice roast and serve.

Note: There are many more servings of roast than mushrooms. You may add more mushrooms if needed. However, I use the extra roast to make pulled pork BBQ.

Number Of Servings:
Number Of Servings:
4 - 6 - see note above
Preparation Time:
Preparation Time:
45 minutes




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