Serve this stew with creamy mashed potatoes or crusty Italian bread. The beef stock gives a rich meaty flavour to the oyster mushrooms and the sauce.
- Portion size 8 servings
- 3 lbs boneless shoulder butt pork roasts
- 1/3 cup all purpose flour
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons vegetabIe oil
- 2 onions
- 4 garlic cloves
- 2 cups peeled pearl onions
- 2 cups beef stock
- 2 cups chicken stock
- 1 bay leaf
- 4 cups trimmed oyster mushrooms
- 4 cups trimmed button mushrooms
- 1/2 cup frozen peas
Preheat oven to 350°F (180°C).
Trim roast and cut into 1-inch (2.5 cm) cubes. In large bowl, whisk together flour and half each of the Italian herb seasoning, salt and pepper; add pork, in batches, and toss to coat. Reserve any leftover flour mixture. In large Dutch oven, heat oil over medium-high heat; brown pork in batches. Transfer to plate.
Drain any fat from pan and reduce heat to medium; cook chopped onions, garlic and remaining Italian herb seasoning, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.
Stir in pearl onions and reserved flour mixture; cook, stirring occasionally, for 5 minutes. Add stock and bay leaf; bring to boil, scraping up any brown bits from bottom of pan. Return pork and any accumulated juices to pan.
Cover and cook over medium-low heat, or in 350°F (180°C) oven, until pork is tender, about 1 hour. Stir in mushrooms and peas; cook, uncovered, until mushrooms are tender and sauce is slightly thickened, about 15 minutes. Discard bay leaf.
(Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight container until cold. Refrigerate for up to 1 day or freeze for up to 2 weeks and thaw in refrigerator for 48 hours before reheating.)