Spring Morels And Pork
- 1 pound pork cutlets sliced very thin
- 2 cups fresh morels trimmed, cleaned
- 1/4 cup butter
- 1/4 cup dry white wine
- 1 cup your favorite brown sauce
- Salt to taste
- Freshly-ground black pepper to taste
Trim all fat from the pork cutlets and pound them out between two pieces of waxed paper. Melt the butter in a medium skillet and add the cutlets and mushrooms for about 2 minutes. Add the white wine and continue cooking for about 30 seconds. Do not overcook the cutlets, or they will toughen. Add the brown sauce and finish with salt and pepper.
This recipe yields 4 servings.