YIELD: 6 servings
3 Tbsps. unsalted butter
1 lb. wild mushrooms, cleaned, small dice
¾ cup shallots
2 Tbsps. Dijon mustard
1 Tbsp. brandy
1 lb. lean ground pork
¼ cup fresh parsley, chopped
1 Tbsp. fresh thyme, chopped
1½ tsps. sea salt
1 tsp. ground white pepper
1 large egg
¼ cup vegetable oil
2 Tbsps. butter
1 cup cracker meal, finely ground
1. Melt 2 Tbsps. butter in a 12" saute pan until it begins to foam. Add mushrooms and toss to coat. Cook on low heat, allowing natural juices to release. Once mushrooms have softened, in about 2-3 minutes, add shallots. Cook for 3 minutes. Add brandy and cook off alcohol. Remove from heat and cool.
2. In work bowl of food processor, place pork, parsley, thyme, salt, pepper and egg. Process until uniform and place in a mixing bowl with mushrooms. Mix well. Test a small portion for seasoning by sauteing in a tsp. of butter until cooked through. Adjust seasonings.
3. Form this mixture into 12 oval patties and chill until needed.
4. To cook: Heat oven to 350°F. Heat 2 Tbsps. oil and 1 Tbsp. butter in a large saute pan until mixture begins to ripple. Dredge each patty in cracker meal and carefully place 6 in a pan, one at a time. Cook on each side until golden and crispy. Repeat with remaining oil and butter. Place in preheated oven and continue to cook for 10 more minutes. Serve with grilled French bread and Dijon mustard, if desired.
Recipe: the National Pork Board.