Morels & Smoked Pork

Little Brown Laughing Mushroom

Things have been a bit quiet around here. I have been a bit distracted over the last week.

Today was spent doing a mass amount of yard work; trimming, cleaning, weeding, mowing, watering and all kinds of other yard activities that require no thought.

However, I did make it out to a friend’s birthday party where his girlfriend brought him something like 2 lbs of freshly picked Morel Mushrooms. We made — I volunteered to man the stove — morel fondue, morel cream sauce on pasta, and pan fried smoked pork with morels.

The smoked pork, not surprisingly, was of my own making. I had a frozen butt that I had reheated earlier and, thus, it was best served with a bit of saucing.

To wit:

  • Heat 1/2 cup of butter in metal pan until it just starts to brown.
  • Add diced onions, diced peppers, and morel mushrooms (halve or quarter any large ones). Simmer until tender.
  • While simmering, spice veggies with a bit of salt, pepper, cayenne, and whatever strikes your fancy. I added a bit of dried lemon (really, it was a “jamaican spice” but it was mostly dried citrus, salt, and pepper).
  • Shred smoked pork into pan.
  • Continuing mixing ingredients over low heat until pork is warm through.
  • Add a splash of white wine and mix in some melty cheese– mozzarella works just fine.
  • Stir until cheese is thoroughly melted and wine is somewhat reduced– you don’t want it too soupy!
  • Sprinkle corn meal lightly over the pork and then stir in. No more than 1/4 cup.
  • Increase heat and sauce with a decent BBQ sauce. Whereby “decent” means that it is sweetened primarily with fruit and cane sugars. No HFCS!
  • Stir for a couple of more minutes to let the sugars caramelize slightly.

In our case, we served it with pita bread and most folks made quarter-pita tacos. It was delicious. The morels added an earthy essence to an otherwise relatively traditional pan fried pork.

If apples or pears were available, I would diced same and simmered it with the onions/peppers/morels.

The photo has nothing to do with anything (it isn’t a morel). It looks like a little laughing mushroom cyclops dude and, thus, captures the rather relaxed mood I’m in after a totally awesome WWDC.

4 Responses to “Morels & Smoked Pork”

  1. annbb says:

    OH DEAR GOD!!! You had morels??? Do you know how many centuries it’s been since I’ve had the sublime pleasure of dining on morels??? I’m so green with envy it’s just ridiculous!

    Seriously, 2 pounds? Could ya just share some already? Please?? Pretty please??

  2. Papa Joe says:

    Bill, Bill, u gotta save those recipes for our forth-coming recipe book, “The Bum-Pal’s Cook For Themselves…and The Hell With You!!”
    yard work really un-fries your mind. as u know i do not do yard work ’cause my mind is very rarely called upon to do any thinking.

  3. Alexis says:

    I came for the tequila but stayed for the pork. Seriously, this recipe sounds delicious. Of course with morels in it, it would have to be. This ones a keeper for the next time I get my hands on some of those rare little fungi. And Papa Joe is right, yard work is not good for you unless your mind is fired. I don’t have that problem.

  4. Martin in Scotland says:

    Wow, amazing what the internet can turn up, i was looking for a recipe for something similar.

    This sounds delicious, not sure if we get these Morel mushrooms in Scotland but will try another mushroom if not. Thanks for writing this up and ill let you know how i get on.

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