We're experiencing a wonderful lobster mushroom season here in Curry County, and we think there's no better way to feature this colorful mushroom than in the following marsala and cream sauce.
Don't be concerned if the lobsters that you find have dirt and debris in their surface cracks. If they are young mushrooms, they tend to clean up very easily. And, with all mushrooms, it is important to collect only the freshest and most perfect specimens. Don't be tempted to settle for dried or wormy mushrooms - they will not enhance your culinary experience.
Lobster mushrooms are typically the color of a cooked lobster.
Pork Scaloppini with Lobster Mushrooms in a Marsala Cream Sauce
1/3 cup flour
1 teaspoon each salt, black pepper, and dried oregano
1 pound pork sirloin, pounded about 1/4 inch thick
2-3 tablespoons olive oil
3 tablespoons butter
4 ounces lobster mushroom, cut into a small dice
3 tablespoons chopped garlic (yes, you read it right - 3 tablespoons!)
2/3 cup sweet marsala wine
1/2 cup beef broth
1/2 cup heavy cream
- In a bowl, combine flour, salt, pepper, and oregano. Lightly dust the pork with the flour mixture and set aside.
- Heat olive oil in a large frying pan over medium-high heat. Working in small batches, brown pork in oil, turning once, cooking 3-4 minutes per side. Transfer pork to a heated platter.
- In the same frying pan, melt butter, than add lobster mushrooms and garlic. Saute 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, about 5 minutes. Add cream. Return to boil. Pour sauce over pork and serve with mashed red potatoes.
Note: This golden tan sauce is not particularly thick - you may wish to thicken the sauce with a little cornstarch mixture.