Trumpet mushrooms go very well together with pork, as I have learned when I made a pork liver paté with them. So I deciced to use the remaining dried trumpet mushrooms in my pantry for a cooked pork dish. The concept is fairly versatile and allows you to adjust the recipe to your preferences. This dish may struggle a bit to get top marks in the pretty looks department but it tastes excellent.
Ingredients (serves 2 with sides):
- 2 pork chops or steaks cut from the butt
- 10 g dried trumpet mushrooms
- 250 ml liquid cream (fat content around 30%)
- 50 ml Noilly Prat
- Dried thyme
- ca. 10 g grated parmesan
- Salt and pepper
- Vegetable oil or clarified butter
- Preparation: 15 minutes
- Cooking: 10 minutes
Soak the mushrooms in the cream at least one hour in advance. Preheat the oven to 200 degrees. Drain the mushrooms and save the cream. Season the meat with salt, pepper and dried thyme from both sides.
In a skillet heat vegetable oil or clarified butter and sear the chops on both sides for a few minutes on high heat until nicely browned. Then put them into an ovenproof dish and set aside.
Turn down the heat to low and deglaze with Noilly Prat, stirring to pick up all residues. Add the muhsrooms and sauté for a minute. Now add the cream and let reduce by half, stirring to avoid the cream sticking to the skillet.
Gently season the sauce with salt and pepper and pour over the meat. Dust lightly with grated parmsan and gratinate on the oven for approximately 5 to 10 minutes, depending on the thickness of the meat and intensity of the initial searing. It is advisable to check doneness after 5 minutes.
Serve with pasta or rice and vegetables or a salad of your choice. Recommended drink: A robust white or light red wine.
This recipe should work just as fine with pork tenderloin, only the cooking time needs to be adjusted. You can also replace pork with veal, and I can imagine that chicken thighs or breasts would work well too. I am not so sure about beef with this.
Also the type of alcohol can be varied. Dry or medium dry sherry should work fine, or maybe brandy or whisky. I would not use drinks with a pronounced sweetness like rum or sweet sherry, though.
I think thyme is the best matching herb fot the trumpet mushrooms, but tarragon might also be worth a try. But then it should not be used to season the meat but added only during the reduction of the sauce.