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Spring Morels & Pork in an entrée

Courtesy of a Morel Hunter in Michigan
I would serve a Michigan wine with this that has a slight hint of sweetness. Try the Chateau Grand Traverse Dry Riesling. It's a marriage made in heaven. The "truffles of the north" are beckoning. Hike thee to the woods. And as always, a good cook appreciates nature and what it has to offer.
Prep Time 15 mins
Cook Time 13 mins
Servings 2 people


  • saute pan


  • 1 pound pork cutlets cut very thin
  • 2 cups fresh morels halved and/or quarter
  • ¼ cup butter
  • ¼ cup dry white wine
  • 1 cup favorite brown sauce
  • salt and pepper


  • Take your pork cutlets and trim the fat off and pound them out
  • Melt the butter in a saute pan and add the cutlets and mushrooms
  • Sauté two minutes, then add the white wine and cook 30 seconds.
  • Add the brown sauce and finish with a little whole butter.


P.S. A good book to learn further about morels in this area is by Michigan author, Nancy Smith Weber and her book A Morel Hunter's Companion.
(above photo courtesy of Allen from www.EatingOutLoud.com)
Keyword morels and pork, morels and wine