Pork and Morels in Mushroom Sauce

I’d be remiss if I didn’t start by saying that a quick reflection of our past recipes showed that they have been unfortunately and highly amorel. With my winning lottery scratch-off ticket that my aunt gave me for my birthday in hand, it was time to cash in and spend it on a special ingredient…Morels!

We served this over Polenta with a side salad. However, it would also pair very nicely with Mashed Potatoes, Spätzli, or Rösti and steamed or roasted vegetables (Roasted Cauliflower Wedges would be particularly good, especially with the gravy).

Time: 30 Minutes (Plus a day to hydrate your mushrooms)

Ingredients:

  • Thick Cut Pork Loin Chops (we’re using boneless)
  • Dried Morels (about 3 per serving)
  • 1/2 Cup of Warm Water
  • For the sauce:
    • 1 Tablespoon of Flour
    • 1 Tablespoon of Butter
    • Worcestershire Sauce to taste
    • Salt and Pepper

Method:

  • The day before you plan to cook this, place your morels in about a half cup of warm water. Then, transfer the mushrooms to the fridge, and let continue to rehydrate overnight.
  • When you’re ready to start cooking, pull your pork from the fridge, trim any excess fat as you see fit, and give the tops and bottoms a light salt sprinkle.
  • Turn your attention to your morels:
    • Remove them out of your water, and cut them in half longways.
    • Fish out any particles remaining in your mushroom water (should be a deep amber by now), and discard them…but keep your flavour infused water!
  • Heat a cast iron pan, and melt some butter in it. When your butter is melted and hot, add your pork, and cook for about 10 minutes (depending on the thickness of your pork).
  • When your pork is ready to flip (should be golden brown on the bottom), flip it, and cook on the other side for another 10 minutes (again, timing depends on the thickness of your pork).
  • As your pork cooks, melt your sauce butter in a sauce pan, and add a little salt and pepper as it melts. Once it’s melted, add your flour, and whisk together to combine. Let this continue to heat for a minute or so.
  • Pour your mushroom water into your sauce pan, and whisk to combine and ensure the flour evenly distributes (clumps are no fun). Then, add in your Worcestershire sauce, and simmer to thicken.
  • About 3-4 minutes before your pork is ready, add a little more butter to your cast iron pan, and gently lay your morel halves in so that they all lay next to each other. Cook for a few minutes, flip, and cook the other side for a few minutes as well.
  • When your pork hits an internal cooked temperature of 160 degrees F, you’re ready!
  • Plate your pork, top it with your morels, and drizzle your sauce over it all.
  • Devour and Enjoy!

2 comments

  1. Should you ever find fresh morels (in the spring), try filling them with goose liver pate or duck liver pate and round them out with truffles (white ones if you can get/afford them). . You’ll be walking where giants (the culinary type) have trod before you 🙂

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