A few months ago, I picked up some nice chanterelles at my neighborhood farmers’ market, which I cooked with a spatchcocked braise-roasted chicken, in a light Madeira sauce. It tasted so good, a few weeks later I used the same combination with a braised pork shoulder, although I added the mushrooms much later in the process, given the long cooking time. If you can’t get chanterelles, medium white or brown mushrooms work well, too. You could also use a mixture of dried wild mushrooms. Rehydrate them first in water and add them about half way through the cooking. Enjoy!! - AntoniaJames —AntoniaJames
Test Kitchen Notes
AntoniaJames marries many different flavors and spices in her tasty braised pork shoulder with chanterelles. The pork is so tender and pulls apart beautifully after braising in a rich red wine and Maderia broth. A white curry spice blend is sprinkled over the mushrooms creating an unexpected and fragrant seasoning on the chanterelles. Served with the reduced wine sauce, the pork shoulder and chanterelles would be delicious with a creamy side dish such as mashed potatoes or polenta. - jvcooks
8, with leftovers
2 – 2 ½ pound pork shoulder roast
Salt and pepper
Grapeseed oil (I prefer it for the higher smoking point.)
1/8 teaspoon curry powder or "white curry" blend (see below)
¼ cup Madeira
2 tablespoons heavy cream, or more, to taste (optional)
A handful of fresh parsley leaves, coarsely chopped
In This Recipe
Salt and pepper the roast well and truss it, if necessary.
Preheat the oven to 250 degrees.
Sear the roast very briefly on all sides in the grapeseed oil, preferably in a Dutch oven.
Turn the heat off, lift the roast and slide the sliced shallots and garlic under the roast. Sprinkle over them one half of the marjoram. Then put the roast back on top.
Pour the chicken broth into the bottom of the pot and add the bay leaves and thyme, and then slowly pour the wine over the roast itself.
Cover the pot tightly and roast for about two hours (or more, if your roast is larger).
Add the mushrooms around the sides of the roast, then sprinkle the spice mixture over them. Very slowly pour the Madeira over the top of the roast.
Cover and cook for at least another hour or until the pork pulls easily apart with a fork.
Remove the roast to a cutting board and tent it lightly with foil as it rests.
Remove the mushrooms and aromatics with a slotted spoon; reserve them.
Add the rest of the marjoram and reduce the remaining liquid to the consistency you prefer. Stir in the heavy cream, if using. Test for salt and correct. Return the mushrooms and onions to the sauce, if you like, or serve them on the side. You could also puree them with an immersion blender, if you prefer. Add the parsley and freshly ground pepper, and heat through.
Serve the pork sliced and smothered with the mushroom and onion sauce.
To make the spice mixture: Toast in a skillet 2 teaspoons cumin seed, 2 teaspoons coriander seeds, ¼ teaspoon cardamom seeds and 1 very small cinnamon stick, which has been broken into five or six pieces. Grind toasted spices with 1 teaspoon yellow mustard seeds, 5 whole cloves and ½ teaspoon black peppercorns. You can also skip the roasting, if you want. The spice is not as deeply flavored, but it will taste fine in this recipe. ;o)