Pork Stroganoff

Everyone is familiar with beef stroganoff, however pork and mushrooms go together great as well.  This recipe uses Red Ledge Farm ground pork and foraged oyster mushrooms from the farm property.  

Ground pork, onions, garlic and oyster mushrooms at the beginning of being cooked down.

Foraged oyster mushrooms. Always ensure you know what you are foraging, as not all mushrooms are edible.

Ingredients​

 1 lb Red Ledge Farm Ground Pork
100 grams Fresh Oyster Mushrooms
1/2 cup Onion 
1 tsp Garlic Powder or 2-3 Cloves of Fresh Garlic  
3 TBLS Butter 
3 TBLS Flour 
1.5 cups of Pork Stock
10.5 oz Can of Cream of Mushroom
​Egg Noodles 
Salt and Pepper 

Instructions 

1. Cook your egg noodles.  I used 150 grams (weighed prior to cooking) for this recipe.
2. Cook the ground pork, onions, mushrooms and garlic. The mushrooms and onions should be soft and the pork should be cooked through/slightly brown.  Season with salt and pepper just before it's finished cooking.  If you do it on medium/high heat it will take about 10-15 minutes.  If the amount of fat or water content is excessive, drain most of it off. Once finished, set aside.
3. Melt butter over medium heat and whisk in the flour.  Once combined, add/whisk in the pork stock.  (Pork Broth Blog Post) Simmer on high heat for 2-3 minutes and then mix in cream of mushroom.  Season with salt and pepper to taste. 
4. Combine all the ingredients. I garnished the dish with fresh parsley.

As always, you can be flexible with the ingredients.  I had some freshly foraged oyster mushrooms so I used them.  You can leave the mushrooms out completely and the recipe comes out great.