Cream of mushroom porkchops

Despite disliking mushrooms as a child, I loved porkchops cooked in Campbell's Cream of mushroom soup served on rice.

Now that I'm a wild food harvester, I rarely eat anything without wild mushrooms!

So I've made this recipe from scratch. But you could substitute Campbell's soup instead of the cream and flour, but I'd recommend still adding the tasty onions, mushrooms, apples and more.

Cream of Wild Mushroom Porkchops

By Caitlin Beer

Serves 8

INGREDIENTS

▪︎2 cups broth (chicken, veggie, or mushroom)

▪︎2 cups hot water

▪︎1/2 cup whipping cream

▪︎21 grams dried mushrooms, 7 grams each, morels, Chanterelles, boletes (or whatever you have, 1/2 lb if fresh mushrooms)

▪︎1 large onion, sliced

▪︎3-4 cloves garlic, diced

▪︎1 Tablespoon thyme

▪︎1/2 teaspoon salt

▪︎1/4 teaspoon pepper

▪︎1/4 teaspoon paprika

▪︎1/4 cup flour

▪︎1/4 cup oil

▪︎1 Tablespoon worchestershire sauce

▪︎1 cup dried apple slices (or 1 fresh granny Smith apple)

▪︎8 pork chops (sub chicken of the woods mushroom, or cauliflower if vegetarian)

METHOD:

》Rehydrate mushrooms and apples in jar or bowl by covering with 2 cups hot water for approximately 10-15 minutes.

》Season porkchops with salt, pepper, and thyme and paprika.

》Heat 2 Tablespoons oil in medium skillet until hot.

》Saute onions 5 minutes on medium heat, add porkchops to sear 1-2 min on each side. Then remove porkchops only and place in casserole dish and cover with tin foil.

》Strain mushrooms and apples and save soaking liquid for later.

》Add garlic, mushrooms and apples to onions and garlic and add the rest of your oil.

》Saute 5-10 minutes and then add your flour. Stir.

》Add broth and soaking liquid. Stir and cook 5 minutes.

》Add cream. Pour entire mixture over porkchops.

》Cover with tin foil and cook at 350 degrees for half an hour (depending on pork chop thickness).

Serve over rice or on poutine.

Chanterelle Fettuccine Alfredo

Everyone loves pasta. From kids to Grandparents, I think we can all say that it's a favourite. But how often do we get to have a Chef designed recipe to use at home? Chef Kevin Funk, a local Manitoban chef, has been generous enough to share a delicious sauce recipe with us and so we thought everyone should have access to it. You can check out his website www.chefkevinfunk.com for more recipe inspiration and to find links to his social media and youtube videos.

This is made with dried chanterelles, which have a nutty, savoury, buttery flavour that goes with a creamy pasta like butter on toast.

Let us know what you think in the comments if you make it, and subscribe to our site to be updated on new recipes or products.

So here it is!

Chanterelle Fettuccine Alfredo

By Chef Kevin Funk

(serves 4-5)

INGREDIENTS:

- 500 g fettuccini (make your own if you have time)

- 200 g mozzarella approximately 1 1/2 cups

- 250 g Parmesan approximately 2 cups (1/2 cup set aside to garnish)

- 1/4 cup butter

- 1 yellow onion, diced

- 3 cloves garlic minced

- 1 cup broth, veggie, chicken or mushroom are good. Bone and Marrow broth is a great brand.

-1/2 hot water (to rehydrate dried mushrooms)

- 2 cups heavy cream

- Juice of 1/2 a lemon, 1-2 Tablespoons

- 1 teaspoon chili powder

- 1 teaspoon paprika

- 1 teaspoon cornstarch

- Salt & Pepper to taste, start with 1/4 teaspoon each and add as desired

- 10-14 g dried Wildland Foods chanterelles

Click image to view product

METHOD

1) Cover dried mushrooms in half a cup of hot water and set aside 15 minutes.

2) Brown the butter in medium sized saucepan on medium low heat (do not burn).

3) Add onions and cook on medium heat until translucent, 5-10 minutes.

4) Add garlic and rehydrated mushrooms and sauté 5 minutes on medium low heat (set aside some mushrooms after cooking if you wish to garnish pasta with them or

add to sauce).

5) Now is a good time to boil water for pasta and cook (boil noodles/ strain / rinse as directed on package).

6) Incorporate spices, salt and pepper, lemon juice to your onions, garlic and mushrooms and add broth and bring to a slow rolling boil on medium heat.

7) Turn heat to low and add cream.

8) Add starch and mix well so it isn’t clumpy. Sauce will thicken a touch.

9) Add 200 g shredded mozzarella and 200 g shredded Parmesan (reserve 50 g for topping once platted), stir constantly.

10) Leave on low for 10 minutes.

11) Top fettuccine with sauce, garnish with parsley and mushrooms. Shred over the remainder of the Parmesan.

12) Serve and ENJOY!

Wild Mushroom scrambled eggs

My husband David grew up on a farm in Manitoba. He always had access to free range eggs. I grew up in Alberta on a small acreage, and though we sometimes had eggs from the neighbor, my mom would often buy store eggs, usually choosing the free range option.

It's really interesting to me how much the taste, colour and nutrition varies depending on this 1 main difference. Since we don't have chickens, we've been able to connect with a local farmer with free range chickens and choose to support them. Since we buy direct, it's actually around the same price as regular eggs at the store.

The same difference occurs with wild mushrooms compared to commercially grown ones, which is that they taste so much better than commercially grown mushrooms and are proven to be more nutritious. Of course, quite a few wild mushrooms actually can't be grown commercially because they require certain plant relationships where they exchange water and nutrients with plants in exchange for sugars.

This nutritional breakfast will give you great start to your day!

Wild Mushroom scrambled eggs

By Caitlin Beer

Serves 3-4

Click to view product

Click image to view product

INGREDIENTS

• 7 grams dried Wildland Foods lobster mushrooms (or morels, pidpenky, chanterelles)

• 1/2 cup hot water

• 2 cloves garlic

• 1 Tablespoon butter or oil

• 1/2 teaspoon lemon juice

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon Salt

• dash of pepper

• 4 eggs

• 2 T cream

•1/2 teaspoon dried nettle (optional)

•1-2 T fresh parsley chopped

DIRECTIONS

First combine and let sit 15 minutes

• 7 grams lobster mushrooms

• 1/2 cup hot water

Saute:

• 2 cloves garlic

• 1 T butter

》Strain mushrooms, saving broth and add mushrooms and sauté 5 min

minutes, periodically adding a tablespoon

of the soaking liquid to the mushrooms as Click image above to view product

they sauté, this helps keep them plump.

You probably will have some leftover which you can save to add to soup or sauces.

》Whisk following ingredients together before adding to pan:

• 1/2 teaspoon lemon juice

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon Salt

• 4 eggs

• 2 T cream

• the rest of soaking liquid from mushrooms, probably 3-4

•1/2 teaspoon dried nettle

•1-2 T fresh parsley chopped

》Cook until egg is no longer runny, but not too hard. I prefer mine softer.

》Add:

• 1/4 cup Golden Prairie cheese (sub feta or parmesan)

• Handful of halved cherry tomatoes

Alternative additions:

• cooked fern fiddleheads

• steamed broccoli

• diced bell peppers

• tater tots or diced leftover baked potatoes

• spinach, chickweed, kale, water cress, young curly dock, young dandelion greens

• tofu or beans

• bacon

Enjoy!