Pork, mushroom and marsala stew
Hot, thick and hearty, this glorious pork, mushroom & marsala stew makes the ultimate comfort meal for cool winter evenings. Enjoy with a crusty bread
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Plate
- Ladle
- Serving bowl
Ingredients
- 1 kilogram boneless pork shoulder, chopped coarsely
- 1/4 cup (35g) plain (all-purpose) flour
- 2 tablespoons olive oil
- 4 shallots, sliced thinly
- 2 cloves garlic, sliced thinly
- 300 grams swiss brown mushrooms, halved
- 1 tablespoon coarsely chopped fresh rosemary
- 1 cup (250ml) marsala
- 1 cup (250ml) chicken stock
- 1 cup (250ml) water
- 1 tablespoon tomato paste
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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