Spring Morels & Pork in an entrée
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.
- 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)