Pork ragout with mushrooms

by | Jan 5, 2016 | Meat dishes

If I want to eat some pork dish, which is easy to make, not time consuming, but not pörkölt or paprikash, I often prepare this pork ragout. Contrary to the Hungarian traditions, this dish doesn’t contain paprika. The main spices are tarragon and garlic; latter is added to the dish only a few minutes before the end of the cooking time, so its flavour won’t be lost, but it will remain dominant.

Mushrooms, besides being delicious, offer surprising nutritional benefits, containing copper, potassium, B vitamins, and selenium. They taste best when eaten fresh, so it’s recommended not buying mushrooms until a day or two before use. This inconvenience might restrict you, however it can be easily resolved: frozen mushrooms are no worse than fresh ones.

Mushrooms are picked or harvested at the peak of their freshness, and snap frozen within hours. This maximises nutrient levels, keeping them at levels similar to those found in fresh food. In fact they may be even higher when compared to those mushrooms that have been picked fresh but sit for days prior to use. I always keep 1-2 packages of frozen mushrooms in my freezer, so I can make a yummy dish whenever the craving strikes.

Pork ragout with mushrooms
Pork ragout with mushrooms – photo: zserbo.com
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You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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