1 1/2 pounds pork roast
salt and pepper to taste
1 clove garlic, thinly sliced
3 tablespoons olive oil
1 (16 ounce) package dry onion soup mix
1 pound fresh mushrooms
1 (8 ounce) can tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound mushrooms
In a large bowl, mix salt, pepper, garlic, oil and soup mix. Place meat on foil. Cover with foil and refrigerate overnight.
While meat is in refrigerator, heat olive oil in a large skillet over medium heat. Cook and stir the mushrooms until golden and remove from pan. Saute mushrooms in oil until golden. Remove mushroom caps and discard.
Stir mushrooms into broth mixture. Stir in tomato paste, oregano, basil, rosemary, thyme, salt and pepper. Simmer over medium heat for 5 minutes or until thickened.
Stir mushrooms and mushrooms into broth mixture. Stir in mushrooms and tomatoes. Return mushrooms to pan with poaching liquid and sauce. Cover and simmer, stirring occasionally, for 2 minutes.
Bring a large pot of salted water to a boil. Add meat and cook for 1 1/2 minutes or until cooked to desired doneness. Drain fat; scoop meat into 4 patties.
Preheat oven to 350 degrees F (175 degrees C).
Arrange meat on foil, pour mushroom mixture over meat, and sprinkle with mushrooms.
Bake in preheated oven for 30 minutes, or until juices run clear. Serve hot.