Braised pork cutlets with porcini
Slow cooked pork cutlets  with porcini mushrooms

3- 4 pork cutlets
 ½ cup  red onions (chopped)
 2 toes garlic (minced)
2 TBS tomato paste
2 portabella mushrooms (large slice))
½ cup  porcini mushrooms (reconstituted) save liquid
 3/4 cup red wine
 3/4 cup brodo (stock)
 2 TBS flour for sprinkling
2 TBS oyster sauce
 ½ cup chopped parsley
3 TBS olive oil

1. In heavy skillet heat olive oil, brown cutlets, remove & set aside
2. Add onions , garlic, tom paste & oyster sauce,  sprinkle with flour
3. Cook mixture for 3-5 minutes until thick 
4. deglaze pan with wine, deduce to half, add mushrooms, then brodo
5. Place pork back in pan  (stock should be half up sides of cutlets)
6. Put top on and bake in 275- oven for one or two hours until tender
7.  Check to see that sauce has not become too thick, the sauce should be
     very dark and rich, thin with water if needed
 8.  Add chopped parsley to sauce, transfer to plates, garnish with more parsley

                                         Cooking with Cordier

The first course of every Italian dinner is the antipasto.  No, this doesn’t mean you are against pasta. These mushrooms can be served hot with an assortment of cold antipasti for a special occasion, or as a side dish (contorno) with a salad (insalatta)

6-8 large mushrooms or 3 portabellos                                                             
1 Italian sausage (crumbled)                                                            
½ cup roughly grated asiago cheese
¼ cup roughly grated asiago cheese (for garnish)                                              
½ cup PANKO breadcrumbs                                      
1 egg (beaten)
1/3 cup finely chopped red onion                                                                    
1 toe garlic finely chopped
2-3 Tbs mixture of chopped fresh herbs
   (basil, parsley, oregano, tarragon, thyme etc)
2 cups fresh mixed greens
1 Tbs olive oil & natural bristle paintbrush
1 Tbs light Italian salad dressing (for greens)
Salt (1/2 tsp) & pepper
Chopped chives for garnish                                         
 
Instructions
1.  Carefully remove stems, spoon out insides, & chop stems
2. Sauté sausage until crumbled, add chopped stems, S&P, onion, garlic (cook 4 mins)          
3. Transfer to bowl & add herbs, cheese, egg & breadcrumbs (mix very lightly)
4. Loosely stuff mushrooms, mound up stuffing
5. Place stuffed mushrooms in greased baking dish
6. Paint tops of mushrooms with olive oil
7. Bake in 375 oven for about 15-20 minutes until browned
8. Lightly dress greens, place cooked mushrooms on bed of greens
9. Garnish with asiago cheese & chives
 
Cooking with Cordier