MUSHROOMS THAT LOOK LIKE CHICKEN OF THE WOODS RECIPES

Steps:

• In a large frying pan heat the butter over moderately low heat.
• Season pork with salt and pepper.
• Raise heat to medium and add the chops to the pan and sauté for 7 minutes.
• Turn and cook until chops are browned and done to medium, about 7-8 minutes longer or until the pork reads 160F in the center.
• Remove the chops and put in a warm spot.
• Add shallots to the pan and cook, stirring, until soft, about 3 minutes.
• Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done.
• Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Steps:

• In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
• Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
• Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
• Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
• Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
• Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.