I know in many parts of the country Morels are coming up and ready to pick. Here in Oklahoma, these mushrooms are a delicacy we enjoy for a little while then they are gone!
Pork Steak and Wild Mushrooms
2 Large Pork Steaks
5-6 Cups Chopped Green Onions
3 Cups Sliced Morel Mushrooms ( about a dozen medium mushrooms)
1/2 Teaspoon MSG free Season Salt
1/2 Teaspoon Regular Salt
1/4 Cup Water
In large cast iron skillet brown pork steaks for about 5- 6 minutes on medium high heat with the lid on. Bring heat up on high, remove lid and turn steaks and sprinkle seasoning salt over steaks, add 1 ½ cups of onions. Brown steaks for another couple of minutes then turn steaks again letting onions fall beneath steaks to brown in the meat drippings. Reduce heat to medium high again and put lid back on, letting onions and steaks cook another couple of minutes or until steaks and onions are browned, tender and completely cooked through. (Cooking time will vary, depending on how thick your steaks are.) Turn off heat, remove steaks leaving most of the onions and drippings in skillet. Add 1/4 cup water to drippings and pour in remaining chopped onions (about 4 ½ cups). Turn heat back on to medium high, cover with lid and let onions sweat for about 5 minutes or until the whites are fork tender. Remove lid raise heat to high, add sliced mushrooms, sprinkle with salt and sauté for another 5-6 minutes. Gently turning with spatula 2 -3 times making sure all mushrooms are heated through. To Serve pour onions and mushrooms on platter and top with pork steaks. Enjoy!!
Note: Weather you pick your own mushrooms or buy them, always soak wild mushrooms in cold salt water for 2-3 hours to kill any bugs. I always rinse mine twice, after soaking just to make sure, before cooking.