A Salute to National Mushroom Month

Team Latham
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September is National Mushroom Month, a month-long celebration surrounding America’s favorite edible fungus. So what better way to celebrate then to try out a new mushroom recipe? I found this recipe on Tasty Kitchen and it looked like the perfect weekend dinner. Pork chops, mushrooms, red wine and butter… need I say more? I haven’t had the chance to try it yet, but I’m looking forward to taste-testing this Sunday.

What’s your favorite mushroom recipe?

Mushroom Fun Facts

  • According to consumer studies, mushrooms are among the three most popular vegetables in the United States along with tomatoes and broccoli.
  • There are nine varieties of mushrooms- the white button, crimini, portabella, maitake, shiitake, enoki, oyster, beech, and wild. The white button is the most popular and widely grown here in the United States.
  • What has more potassium than a banana? A Portabella mushroom.
  • Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
  • Ancient Egyptians believed mushrooms were the plant of immortality, according to the hieroglyphics of 4,600 years ago.

http://mushroominfo.com/

Pork Chops and Potatoes with Mushroom Gravy

Ingredients

Ingredients:

  • 6 whole Thin Cut, Boneless Pork Chops
  • 1 can (10 3/4 Ounces) Campbell’s Condensed Cream Of Mushroom Soup
  • ½ cups Beef Broth
  • ¼ cups Red Wine
  • 1 teaspoon Sage
  • 8 whole Mushrooms; White Or Baby Portabella
  • 1 teaspoon Minced Garlic
  • 6 whole Red New Potatoes
  • Salt And Pepper, to taste
  • 1 cup Flour
  • 2 Tablespoons Butter, Divided
  • 2 Tablespoons Olive Oil

Directions

Directions:

  1. Pre-heat oven to 375.
  2. In a small pot, combine Cream of Mushroom soup, beef broth, wine, and sage. Add a pinch of salt and pepper. (At this step you can add 1/2 a teaspoon of red pepper flakes to really amp up the heat). Heat on medium-low, stirring occasionally.
  3. In a skillet, heat 1 tablespoon of butter on medium-high heat. Slice mushrooms. Once butter is melted, add mushrooms and garlic to the skillet. Add a pinch of salt and pepper. Cook until lightly browned, remove mushrooms from skillet and set aside.
  4. Return skillet to heat. Add second tablespoon of butter and olive oil. While that heats, rinse and dry pork chops. Coat with flour. Liberally pepper. Add to skillet. Cook pork chops approximately 30 seconds to one minute on each side, until lightly browned. Remove pork chops from skillet and place into a 9×13 baking dish.
  5. Clean potatoes and cut into bite size pieces. Cut into quarters, and then slice the quarters into four pieces. Add potatoes to the 9×13 pan (*Special note: to cut cook time, you can microwave the potatoes for 1 minute before cutting them. Make sure to poke holes with a fork in each potato in order to avoid explosion).
  6. Add mushrooms on top of the potatoes and then cover everything with the soup-mixture.
  7. Bake in the oven until potatoes are cooked through–approximately 30-40 minutes.

Recipe Notes

Photo from Taste of Home