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Tuesday, June 28, 2011

Pork and Mushroom Gravy

Using cream of mushroom soup and
some left over cooked roast pork,
this is simple to make and tastes
great when warmed and served on a
slice of toasted rye bread.

2 cups cooked roast pork
1/2 cup cream of mushroom soup
4 tablespoons white wine, about
dash of onion powder
dash of black pepper

Remove any fat from pork and
cut pork into small dice.
Place in a mixing bowl and add
cream of mushroom soup, wine
and season to taste.
Cover the bowl with plastic wrap
and microwave at half power
until warmed through.
Toast some slices of rye bread,
serve as an open faced sandwich,
topped with the cream of pork.

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