Can you say umami?
2 pork tenderloins, fat & silverskin removed, cut into bite-size pieces
3 carrots, cut into bite-size pieces
3 medium stalks of celery, chopped
1 white onion, chopped
5 cups homemade chicken stock
1 puck Glace de Veau Gold (veal stock reduction)*
1 bay leaf
salt
a pinch each: dried rosemary & dried sage
black pepper
3/4 cup dried morels
1/4 cup dried porcinis
1 T butter
1 cup dried, sliced button mushrooms (Tone's from Sam's)
Boiling water
1/2 cup red wine
canola oil for browning meat
wondra mixed with water
1 can reduced fat c-of-m soup
1 T DARK Chinese soy sauce
Soak morels and porcinis separately in boiling water to cover generously.
Brown the meat in batches in oil with some kosher salt over med-high in large non-stick skillet.
Move meat to a dutch oven or soup pot as it's browned.
Reduce heat and saute onions, carrots, and celery until softened but not browned.
Add veggies to the pot with the meat.
Remove morels & porcinis from their soaking liquid, saving the liquid.
Rinse and pat-dry the morels & porcinis.
Pour the soaking liquid through a coffee filter to remove all grit.
Cut the morels into rings and mince the porcinis.
Melt the butter in the skillet and saute the morels & porcinis for a minute or two.
Pour in the soaking liquid and stir in the dried button mushrooms.
Cook until almost dry, then add to pot with meat & veggies.
Pour wine into skillet and boil until very reduced, almost dry.
Add chicken stock and boil until reduced to about 3 cups.
Stir in veal glace until dissolved.
Add mushroom soup. Stir until smooth.
Pour liquid into the pot with the meat & veggies.
Add bay leaf, a little bit of salt (maybe 1/4 t?), dried rosemary & sage, and some freshly ground black pepper.
Bring to a boil, then cover and reduce to low.
Simmer for about 45 minutes.
Uncover & return to a boil.
Thicken with flour/water mixture.
Stir in soy sauce. Remove bay leaf.
Taste for seasoning, adding salt & pepper if needed.
The Johnson Family Cookbook