Nagano pork rack with Shiitake mushroom-parsley crust and duck mushroom jus

Chef Alain Labrie from Sherbrooke’s restaurant La table du chef

Recette - Carré de porc Nagano, croûte de shiitakes au persil, jus de canard aux champignons

Chef - Alain Labrie - restaurant La table du chef

Yield: 4 servings
Preparation time: 45 to 60 minutes
Cooking time: 30 minutes

  • 1 Nagano pork loin


  • 200 g Shiitake mushrooms, minced
  • 100 g butter
  • 60 ml olive oil
  • 30 ml bread crumbs
  • 30 ml fresh Italian parsley, chopped


Melt 50 g butter with 30 ml olive oil. Sautéé minced Shiitake mushrooms until soft. Remove mushrooms from skillet and chop finely. Add parsley and bread crumbs.


Melt 50 g butter with 30 ml olive oil. Sear pork rack on all sides. Top with mushroom crust. Roast for 30 minutes at 400 ºF. Internal temperature at the centre of the rack should read 160 ºF. Let rest 10 minutes before slicing.


  • 50 g shallots
  • 30 g butter
  • 30 ml vegetable oil
  • 200 g mushrooms (white, oyster, Shiitake)
  • 100 ml red wine
  • 1 L duck or veal stock


Melt butter with oil. Add shallots and mushrooms, and caramelize. Deglaze with red wine, then add duck stock. Reduce by half. Pour into a blender and liquefy.

Serve with mashed potatoes and vegetables.


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