I never want to miss a fungi hunt, as it gives me good exercise and excitement. However, today was more than just exciting—it was nerve-wracking. As I walked to the woodland, I was welcomed by the loud sound of trees creaking and swaying in the strong gusts of wind. Some had already fallen, so I didn’t go deep into the woods, as it wasn’t safe. I had to stop a few times to let the strongest winds pass before continuing my walk back.
On my way home, I spotted a few familiar mushrooms on a cut tree.
Plenty of King Alfred’s Cakes were growing on it, which I left alone to do their job.
Then, on a log beside it, I found a load of Wood Ears.
I decided to pick the larger ones—
It's just enough to add to a mushroom dish for family dinner tonight.
I left the baby ones to grow, something to look forward to harvesting in the future.
As I walked home, fine, cold rain sprayed against my face as the wind blew it hard.
I was pleased to finally reach my door and treat myself to a good cuppa while deciding what mushroom dish I should cook.
Inspired by the classic German dish Jägerschnitzel, which translates to "hunter's schnitzel"—a hearty meal perfect for this windy, rainy, and cold evening—I whipped up a simpler version we could enjoy.
Here’s how I made it...
I used ingredients that were available in my fridge, plus the Wood Ears I picked today.
One thing I improvised was blending my homemade wild mushroom breadsticks to make breadcrumbs, adding an extra layer of mushroom flavour! (Mushroom Breadstick Recipe)
Here's how I made it ...
So..
Wild Mushroom Breaded Pork with Creamy Mushroom Gravy
Ingredients: (adjust to your requirement) 🍄
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Neutral-tasting oil for frying (such as vegetable or avocado oil)
For the Mushroom Gravy 🍄
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces fresh mushrooms sliced
1/2 cup beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon paprika.
Salt and freshly ground black pepper to taste
Chopped fresh herb like parsley for garnish
Instructions 🍄
Prepare the Pork Cutlets 🍄
Place each pork chop flat on the chopping board. Use the blunt side of your cleaver and pound them to an even thickness of about 1/4 inch, or use a meat tenderizer, but I found this technique better.
Season both sides of the pounded pork chops with salt and freshly ground black pepper.
Breading Process 🍄
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
Dredge each pork chop first in the flour, shaking off any excess.
Next, dip it into the beaten eggs, ensuring it's fully coated.
Finally, press it into the breadcrumbs, covering all sides. Gently shake off any excess crumbs.
Frying 🍄
Heat enough oil in a large skillet to cover the pan's bottom over medium-high heat. The oil should be hot but not smoking.
Place the breaded pork chops into the skillet, frying them in batches if necessary to avoid overcrowding.
Cook each side for about 2-3 minutes, or until golden brown and crispy.
Once done, transfer to a wire rack or something similar to drain any excess oil.
Preparing the Mushroom Gravy 🍄
In a separate saucepan, melt the butter over medium heat.
Add the chopped onion and sauté until translucent, approximately 3 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the sliced mushrooms, cooking until they're browned and have released their moisture, about 5 minutes.
Pour in the beef broth, stirring to combine, and let the mixture simmer for a few minutes to reduce slightly.
Reduce the heat to low, then stir in the heavy cream and Dijon mustard.
Let the gravy simmer until it thickens to your desired consistency.
Season with salt and freshly ground black pepper to taste.
Serving 🍄
Place each pork cutlet on a plate and spoon the mushroom gravy over the top.
Garnish with chopped fresh herb.
Serve immediately alongside your choice of traditional sides.
The pork was tender, with crispy golden brown and delicious batter.
With rich, creamy mushroom gravy, slightly tangy from Dijon mustard, and deeply umami with caramelized onions and mushrooms, the wood ears gave it that unique taste from the wild.
Each mouthful is a delicious blend of flavours.
The whole family loved it!
My share to 
Have a nice day, everyone!
Mariah 😊💗