Comments on: Pork & Mushroom Stew Served Over Apple-Potato Mash

By: james c

james c — Mon, 17 Nov 2014 17:25:21 +0000

Question. 2″ chunks of pork seemed too large to cook in 2 minutes a side. The pictures also look like the pork is cut into smaller pieces. The recipe turned out great, but I used 1″ pieces of pork. Also I sweated the carrot/leek mixture too long, and they got too soft by the time cooking cooking was finished.. Next time I will sweat them only until they are barley softened. Great recipe as usual, keep posting them.
Jim

By: Cathy

Cathy — Mon, 16 Dec 2013 13:44:25 +0000

In reply to Agucci. It is a mixture of equal parts cream and milk.

By: Agucci

Agucci — Mon, 16 Dec 2013 08:31:19 +0000

Looks perfect, I will make it for sure …. but could you explain for those living across the big water – what is “half and half”?

By: Cathy

Cathy — Mon, 16 Dec 2013 00:12:41 +0000

In reply to Cindy Sullivan. So glad to hear it!. It's one of my fave recipes!

By: Cindy Sullivan

Cindy Sullivan — Sun, 15 Dec 2013 22:33:27 +0000

Made this last night for six people (doubled recipe so we would have leftovers). Was really good. Looked just like the pictures 🙂

By: Sandy

Sandy — Mon, 08 Oct 2012 16:30:37 +0000

Having friends direct from France later this week… guess what’s for dinner?

Please, please keep doing what you’re doing. I love it all and so appreciate what goes into this.

By: daveg

daveg — Wed, 07 Mar 2012 02:51:47 +0000

Oh wow, this came out great!

I try a lot of different recipes, but a skilled chef I am not.

This recipe came up as a result of my search for a new pork dish involving mushrooms. This dish was so well balanced, the stew broth was silky and savory, with just a bit of sweetness.

Working frantically, I was able to get this done in just over an hour, with only one minor injury ;)

When sweating the leeks, mushrooms and carrots, they released a bit of fluid. Mixing in the flour created a pasty mess and I was concerned. But I cooked it long enough to soak up some liquid as if making a roux, and added the sherry before allowing the flour to get dry, and with a bit of work integrated it all together well.

So, did I do something wrong?

I agree about thickening the dish further.

Thanks for a great recipe, and the beautiful pictures too. Glad to have found your site.

By: Troy

Troy — Sat, 02 Jul 2011 23:33:34 +0000

Oh my this looks good! I love quick and easy as long as it doesn’t sacrifice quality. This recipe however looks like it will lead everyone to believe it must have taken you 4 hours to prepare. Thank you.

By: Catherine Deinhardt

Catherine Deinhardt — Mon, 17 Jan 2011 15:45:17 +0000

I made this recipe last night and it was wonderful – we will save this. Thank You!!

By: Grace

Grace — Sun, 26 Sep 2010 16:46:19 +0000

Absolutely delicious! A really warm autumn dish. I made this recipe a few weeks ago (and forgot to put in the apples) and today had the lefovers I kept in my freezer. Loved it all over again! For sure a keeper. Thank you!