WILD MUSHROOMS PICTURES 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:

• Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
• Preheat the oven to 375 degrees.
• Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
• Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
• Set aside and repeat with the remaining chicken. Set aside.
• Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
• Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
• Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.