Pulled pork with mushroom stuffed Roscoff onion

Posted by petra08 on January 11, 2021 · 10 Comments 

I tend to watch a lot of food programs and chefs always use Roscoff onions. They come from Breton in France and are beautifully pink with a mild flavor. They have a long shelf life and I finally came across some.

I wanted to keep the onion as the main ingredient and went for a walk in a frosty landscape, thinking about Roscoff onions. It was a cold day with a very pale sun trying to break through the clouds and everything was covered in beautiful frost.

When I got back I made a warming cup of tea and looked in my fridge. I had a small slice of porchetta, roasted pork. It wasn’t enough to make anything but a sandwich but I love leftovers and this would be perfect. I had a some mixed mushrooms and with this I went to work. I realise this is completely based on left overs that I had but use anything that you have in your fridge if you want to try this recipe.

Mushroom stuffed Roscoff Onion with Pulled pork

preparation time 10 minutes

cooking time approx 10 minutes

serves 2 as a starter

Ingredients

• 1 (Roscoff) onion, peeled and cut in half lenghtways
• 1 dl or 1/2 cup pulled pork
• 3 tbsp gravy
• 1/2 dl or 1/4 cup mixed mushrooms, sliced
• 1/2 dl or 1/4 cup coriander, sliced fine
• 1 tbsp Rapeseed or vegetable oil
• 1 small knob of butter
• 1/2 chilli, sliced
• Salt to taste
• 2 tbsp natural yogurt
• 1/2 crushed garlic clove

Heat the oil and butter in a small frying pan. When the butter starts to brown add the half onion, cut side down and fry it until browned.

When the cut side of the onion is browned remove it from the pan and add the mushrooms. Pan fry the mushrooms until they start to crisp up and taste with salt. Once crispy place on kitchen towel to remove any excess fat. Seperate the onion layers but be gentle not to break them. Chop up the onion layers you are not using.

Mix the Yogurt with the crushed garlic.

Place the pulled pork and gravy in the frying pan and heat.

Once the pulled pork is hot mix in some of the chopped coriander and put it on a plate.

Mix the mushrooms with some coriander and the chopped up onion. Place the mushroom filling in the onion and place on top of the pulled pork. Add the last of the coriander, the sliced chilli and the garlic yogurt before serving.

It was a very simple dish, I only used one frying pan but it was delicious. The mellow Roscoff onion was absolutely delicious and it was a great match to the pulled pork and the crispy mushrooms. Never throw away left overs!

I am a bit late but this week I am co hosting the lovely Angie’s Fiesta Friday with the lovely Angie! Come on over and have a look, get inspired, hungry and why not try some of the recipes? Click here.

Have a great week and take care!

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Filed under Allotment/Veg, Amuse bouche, Chilli, Garlic, Herbs, Meat, Mushroom, Onion, Pork, Recipe, Side dish, Snack, Starter · Tagged with leftovers, Roscoff Onion, Stuffed Onion