Herbed Pork With Sautéed Wild Mushrooms Recipes

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
• Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

PORK CHOPS WITH WILD MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 350°F. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 2 tablespoons broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 2 teaspoons oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
• Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat. Transfer pork to 13 x 9 x 2-inch glass baking dish. Add 3/4 cup broth, then brandy and herbs to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover.
• Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
• Heat oil in skillet. Cook chops 10 minute or until browned.
• Add onion and cook until tender.
• Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minute or until chops are done. Serve with rice.
• TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

HERBED PORK WITH SHIITAKE MUSHROOMS

Steps:

• Spray a large skillet with cooking spray and heat the oil.
• Saute mushrooms until tender and remove from skillet.
• Rub the peppers, salt, garlic, and thyme over the pork.
• Cook chops in skillet 3 minutes per side or until done.
• Meanwhile, blend the cornstarch and stock.
• When the pork is done, add the mushrooms and stock.
• Cook, stirring gently, until thickened.

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 375°F Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place in roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
• Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add oregano or the Italian Seasoning and 1 teaspoon cumin. Season with salt and pepper. Set aside.
• Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Add flour to wine in a jar and shake briskly. Add wine mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
• Slice pork. Serve pork with sauce. And enjoy!

CUMIN PORK ROAST WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 375°F. Sprinkle pork with salt and pepper. Rub 3 teaspoons cumin over pork. Place roasting pan. Roast pork until meat thermometer inserted into center registers 150°F, about 50 minutes.
• Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeño; sauté until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Set aside.
• Transfer pork to platter. Tent with foil. Add broth to roasting pan; scrape up any browned bits. Transfer to heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and 1 teaspoon jalapeño into broth; bring to a boil, whisking until smooth. Stir in mushroom mixture and any accumulated juices from pork on platter. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
• Slice pork. Garnish with cilantro sprigs. Serve pork with sauce.

ROASTED PORK LOIN WITH WILD MUSHROONS, GARLIC, AND SAGE PAN JUS

Steps:

• Tie the pork loin with kitchen string; string it once lengthwise, then at 1-inch intervals crosswise.
• Season generously with salt and pepper on all sides.
• Heat the oil in a skillet, over medium high heat, then sear the pork on all sides, including the 2 ends, until a golden color.
• Lower the heat, toss in the whole, unpeeled garlic cloves, cover, and let pan roast for 25 minutes.
• Meanwhile, trim and clean the mushrooms.
• Heat another skillet and cook the shallots, garlic, and thyme in the butter and garlic until softened, about 3 minutes.
• Add the mushrooms and cook them until tender, about 5 minutes; set aside.
• Continue to pan roast the pork until it registers 150 degrees F on an internal meat thermometer.
• Transfer pork to a cutting biard and ket rest.
• Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with wine.
• Continue to cook until the wine is reduced by half; add the chicken stock, bring to a boil, and reduce a little more.
• Stir in the mushrooms and let them infuse their flavor into the sauce.
• Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.