And i still have a few morels left from my west coast trip last year. Definatly on my to do list. Thanks again for such a great idea.

http://c946.rouxbe.com/recipes/559

haha, that's funny! Well this looks like a major improvement on mine! I sure wished wild mushrooms were easier to find in Ontario, they are one of my favorite ingredients and I'm also quite interested to experience the effect the mustard has on the sauce.
I guess I'll have to aim for a yearly sabbatical to BC :-)

I found Morel mushrooms at my local store. They were 8 bucks for about 6 ounces!! My wife hates mushrooms and she thought the sauce was divine. Very simple and yet it is definitely restaurant quality. Will continue to make this.

I made this last evening, and it was great. I couldn't find morels, so I used a mix of wild mushrooms that did have at the store. Honestly, it was great. We had a Merlot with it, a Merlot that was a bit heaver than most. The tiny bit of mustard in the sauce, matched the Merlot perfectly. I'll bet our new president didn't have as good meal!

I love the sound of this sauce, but two of the three people I'm making it for are allergic to mushrooms. Could anyone suggest an alternative? I could just leave out the mushrooms, but I'm afraid it might miss a big part of the flavour. Any suggestions would be greatly appreciated!! Thanks!

There are really no substitutions for mushrooms. They are unique - that is why they add the flavor they do. Though it obviously won't be the same, try making the sauce without the mushrooms. For added texture and flavor, you might want to top the pork medallions with caramelized onions before you pour the sauce over top.

Here's a recipe for Caramelized Onions

http://c946.rouxbe.com/recipes/217/preview

Good luck!

Hi Dawn,

Thanks for getting back to me, I appreciate it. I rather expected you to say that there isn't anything that can stand in for mushrooms. I'll try your suggestion with the caramelized onions. Thanks, I love the site!

What about using regular Brandy (made from grapes) in place of Calvados (made from apples)?
Another option is to substitute the calvados with Madeira or Marsala wine (no flambe required!) which I have used in another sauce that's very similar to this with great sucess.

Ok, ok, maybe I should have posted this comment first but its too late for that now :-)
If you’re looking for some way to justify having another fairly pricy spirit on hand for cooking, I’ve used Calvados to deglaze pan drippings from roast turkey and chicken. Takes pan gravy to a whole new level!

Thanks Patrick. Love the Madeira or Marsala ideas. Would also work with wine so don't worry to much. Calvados adds a unique flavor to this dish wish is great but it's not cheap unless you can find the small bottles of it.

i made this at home and wow was it good but i had to make some changes. instead of using calvados i used brandy and it worked! I'm kinda new to cooking with alcohol because i wont touch the stuff but it burns off so i tryed it and it was awesome. I hope one day to be a chef thank you for helping me get one step closer to my goal. :D

~Paige~

Living in Manila, I couldn't find Morel mushroom or Calvados (or may be I didn't try hard enough) I substituted with fresh shitake mushroom and used Cognac. The outcome was still very good. My husband raved about it!! As a side dish I served "Hominy" (corn kernels soak in lye then rinsed , toasted with butter, salt and pepper)

Amazingly , Hominy goes very well with this dish!!

WOW, This was my first recipe from this site. I have a family of 7 with 5 growing boys. I made this and substituted Baby Bellas in place of the morels since I can't get the morels where I live. Everyone loved it. My wife and I are making plans to have a bed and breakfast once the boys are out of the house. This will definitely be on the menu. For a side dish I roasted some garlic and added them to mashed potatoes. It was a great compliment to the dish especially when you add just a little of the sauce on top of the potatoes

So many great B&B recipes on Rouxbe. We catered to 250,000 people in the film industry so had a VERY large test kitchen :-) And... with a busy family life, you should really check out the moist heat cooking lessons in the Cooking School and learn about combination cooking for braised & stewed dishes. Will make your life easier.

Start here with the fundamentals:
http://c946.rouxbe.com/school/sections/187/objectives

Just a friendly suggestion. Cheers,

I would like to see suggested side dishes with the main course meals. It would be very helpful to beginners like me.
Thanks
Dennis

Hoping to get to side pairings and wine pairings in the very near future.

In the recipe, it says to set the pork medallions on a rack to let them "temper." What is tempering meat? Letting come to room temp?

Great questions Dennis. I've attached a Drill-down from the Rouxbe Cooking School to help others. In short, yes, it simply means to bring the meat to room temperature for more even cooking.

Thanks Joe. I really appreciate your response. And I must say, this is my favorite food website. I've been telling all my friends about it. I just love the video recipes. I I've learned so much. Even how to pronounce mise en place (That's mice in place, isn't it?) Just kidding.
DK

I tried this recipe this last weekend for my family (my daughter and grandkids came up). It was fantastic. I did substitute some things, like 1" pork chops from Costco for the loin, and button mushrooms for the morels. But other wise the food was great. Everyone raved about that sauce. I had broiled, fresh asparagas (brushed with olive oil and seasoned with Lawry's, cooked for 11 miinutes, turned half-way thru,) and baked potato. What a winner!

yummy
but i dident like
cuz i am a vegitarian

Wow it is so good, Dawn thanks!!! It is really superb,Can I do it also with beef?
Never stop giving us this kind recipes.
thanks to the tean behind cams also.

Yes absolutely you can do this with beef - good idea...even chicken or veal would be tasty. Glad you liked it Marsel :-)

I know - a sad thing to comprehend, but my wife cannot stomach an onion of any kind unless it has been cooked down to almost nothing. garlic, on the other hand, is another matter ...