Sauteed Mushrooms with Roast Pork, Curried Root Vegetables & Caramelized Pecans

This was another quick from start to finish meal, taking about 20 minutes total. When I made the pork roast yesterday, I reserved the liqueur enriched roast juices in a container. I put about 1/4 cup of those juices in a skillet with 6 mushrooms washed and quartered and 3 slices of pork roast cut into inch size bites (about 4 oz.) I brought it to a simmer and left my wooden spoon in the skillet to stir occasionally.

Turning my attention to the salad, I chopped 1 stalk of celery, 6 baby carrots, 1/4 cup of green onion bulbs and 4 radishes. I added 2 tablespoons of the curried yogurt from lunch and a teaspoon of soy sauce and salt and pepper to taste.

I put my small nonstick pan on the small burner on medium high. Melting 1/2 tablespoon of butter and 1 tablespoon of sugar with a pinch of powdered cardamom, I stirred until the mix began to caramelize when I tossed in 1/2 cup of pecans and stirred until the pecans were covered and then turned it out onto parchment paper. It made 1/2 cup – enough for 4 desserts.

Now the mushrooms are done and all that was left was to plate with some fresh watermelon for something fresh and colorful.


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