Updated: May 26
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
▪︎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)
》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.