For Sunday night dinner for company I've decided to do a pork loin roast with shiitaki leek compote. I also want to serve a sauce or gravy with the meat as DH likes one. Any suggestions?http://www.epicurious.com/recipes/recipe_views/views/10016
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Expertise needed please............
- Thread starter sylvia
- Start date
A couple of thoughts....
I was reading the reviews, and it sounds like you'd have some sauce from the compote if you don't reduce it as much as the recipe calls for. You could thicken it a bit with arrowroot or cornstarch, if that is what you are looking for.
Another possibility would be a sort of chimichurri sauce.
I made the one from the updated Joy of Cooking, using cilantro and it was a hit. If cilantro isn't to your liking, then parsley would be fine.
Let us know how it turns out. I love shiitake muchrooms.
I was reading the reviews, and it sounds like you'd have some sauce from the compote if you don't reduce it as much as the recipe calls for. You could thicken it a bit with arrowroot or cornstarch, if that is what you are looking for.
Another possibility would be a sort of chimichurri sauce.
I made the one from the updated Joy of Cooking, using cilantro and it was a hit. If cilantro isn't to your liking, then parsley would be fine.
Let us know how it turns out. I love shiitake muchrooms.
Oops! Let me try that post again. I've made the leep/shiitaki compote before and it's lovely.
The combination is very earthy and compliments the pork very nicely. I would be satisfied with just the compote but Ian always wants a "lubricant" (his word) with meat. Thanks for your suggestion Judy.
The combination is very earthy and compliments the pork very nicely. I would be satisfied with just the compote but Ian always wants a "lubricant" (his word) with meat. Thanks for your suggestion Judy.