Gnocchi cremosi di salsiccia e funghi (gnocchi with sausage & mushrooms)

For ➍

3 Italian sausages, casings removed* 

200 portobello mushrooms, coarsely chopped** 

2 shallots, minced 

2 tbs butter*** 

1 tbs oil 

2 cloves garlic, minced 

200 g potato gnocchi 

10 cl dry white wine (such as Pinot Grigio) 

1-2 tbs heavy cream**** 

½ ts Italian herbs, dried***** 

1 pinch red pepper flakes, or to taste 

salt & ground black pepper to taste 

Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 m. 

Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 m. 

Add garlic and cook for 1 to 2 m. 


Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 m. Drain and set aside. 


Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 m. 

Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. 

Cook over medium-low heat until sauce has thickened, about 10 m. 

Serve without cheese.

*lemon & thyme pork sausages recommended 

**or use a creative mushroom blend, like porcini, shiitake, small button mushrooms 

***use 2 tbs olive oil instead 

****use lactose-free vegan cream instead 

*****use ½-1 tbs fresh herbs like oregano instead

Mushroom miso risotto

For ➍

50 cl hot water 

2 tbs miso paste or liquid miso 

2 tbs olive oil

1 yellow or white onion, finely chopped* 

240 g risotto rice 

10 cl dry white wine 

1 tbs butter 

500 g mushrooms (oyster, shiitake, cremini) cleaned & torn or sliced 

sea salt & shichimi togarashi (Japanese pepper mix)

2 tbs parsley, minced 

Mix the hot water and miso in a saucepan, and keep liquid miso stock simmering over low heat. 

Heat the olive oil in another saucepan. Add the onion and sauté for 5 m, covered, over medium heat. 

Add the risotto rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 m. 

Add the miso stock one ladleful at a time into the risotto and onion mixture, stirring occasionally for about 20 m or until all of the stock is fully absorbed.  Or add the liquid, cover and look after 15 m whether the rice is soft enough.

In a separate sauté pan, melt the butter over medium-high heat and sauté the mushrooms until golden brown.** Season with salt and shichimi togarashi or pepper to taste. 

Divide the risotto onto serving plates. Top with the sautéed mushrooms and garnish with parsley.

*Use a mix of white or yellow onions and scallions. Add the scallions just before the stock is added.

**Or heat the pan, dry cook the mushrooms until slightly brown, then add the butter. Cover for 5 m on medium heat. You might add a splash of wine and a taste of balsamico bianco and lots of shichimi togarashi. Check whether the mushrooms are done.

Salmon in lime broth

For ➋

30 cl chicken or vegetable stock*

1 lemongrass stalk, trimmed, peeled, white part finely sliced 

2 shallots, peeled, finely sliced 

1 mild fresh red chili, finely sliced 

100 g mushrooms (oyster mushrooms or fresh shiitake), finely sliced 

1 ts sugar** 

1 tbs vegetable oil 

2 150 g fresh salmon fillets, with skins, bones removed 

sea salt & freshly ground black pepper 

100 g (baby) spinach leaves 

1 tbs (Thai) fish sauce 

1 tbs fresh lime juice 

Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms*** and sugar. Reduce the heat. Simmer for 10 m. ***

Meanwhile, heat the oil in a frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp. Turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper. 

Boil the spinach in the hot broth for 5 s, remove with a slotted spoon and arrange in warmed shallow soup bowls. 

Place the salmon on top. 

Add the fish sauce and lime juice to the broth, and spoon it around the salmon.

* Use a miso based broth instead (use 1 tbs miso paste for 30 cl water)

** Optional

*** Add mushrooms for the last 3-4 m for a meatier mushroom

Japan style risotto

For ➍

1 tbs sesame oil

300 g sushi rice, rinsed

2 garlic cloves, pressed or finely chopped

2 scallions, cut into thin rings, keep white & green parts separately

4 tbs white miso paste

50 g butter

400 g mixed Asian mushrooms, such as shiitake **, shimeji *** (beech mushroom) and enoki **** / *

50 g young spinach (optional) *

sesame seeds, toasted

Heat the sesame oil in a large skillet over medium heat. Fry the sushi rice, garlic and the white parts of the scallions 1 m while stirring until the rice grains are coated with oil. Spoon the rice mixture into a pan / wok with a lid.

Beat the miso paste with 75 cl of boiling water until the miso is completely dissolved and pour the liquid into the rice. Boil 10-15 m

Melt 20 g of butter in the frying pan over medium heat. Fry the Asian mushrooms 3 m until they are slightly softer. Stir them, put the lid on. Cook for 5 m over low heat, or until the mushrooms are al dente soft. *****

Stir the remaining butter into the baby spinach. Cook for 5 m with the rice. Add if necessary. extra liquid.

Let the rice rest for 1 m. Add sea salt and freshly ground black pepper to taste. 

Sprinkle the green parts of the scallions and toasted sesame seeds over the risotto.

* use other vegetables, such as pumpkin and snow peas

** the stems removed and the hat cut into slices

*** base removed and brushed

**** cut into thick vertical slices

***** otherwise: add the mushrooms to the risotto and cook for 5 m 

Read tip on risotto making.

Kinoko takikomi gohan (Japanese mushroom rice)

For ➏
600 g (3 cups) Japanese premium short-grain rice (or substitute with brown rice)
70 cl (3 cups) dashi stock (substitute with 3 cups water mixed with 1 ts dried bonito dashi powder)*
3 tbs soy sauce (shoyu)
2 tbs mirin
1 tbs cooking sake
2 dried shiitake mushrooms
15 cl (1 cup) water (for reconstituting dried shiitake mushrooms; this reserve liquid is to be combined with the dashi stock)
100 g (½ cup) of fresh mixed mushrooms (shimeji mushrooms, maitake mushrooms, and hiratake mushrooms)

Wash and rinse rice until water runs clear. Drain and set aside in rice cooker**.
Rehydrate dried shiitake mushrooms in 15 cl water for 30-60 m. Remove shiitake mushrooms and squeeze excess water from them.
Reserve the soaking liquid.
Slice rehydrated shiitake mushrooms and either slice or break apart fresh mushrooms with your hands into large bite-sized pieces.
Add soy sauce, mirin, and sake to the washed rice in the rice cooker**.
Add reserved shiitake liquid to a large measuring cup. Add water to the reserved shiitake liquid until a total of 3 cups is measured. Otherwise, measure a total of 3 cups of liquid, combining the reserved shiitake liquid and water.
Add 1 ts dried bonito dashi powder (or konbu dashi) and dissolve the powder with the water and reserved shiitake liquid mixture to make a dashi stock.
Add this combined dashi stock to the rice cooker to make 3 cups of liquid according to the measuring guide indicated within the inner bowl of your rice cooker**. If more liquid is needed to meet the 3-cup marker indicated on the inner rice cooker bowl, add water.
Add dried shiitake slices and fresh mushroom mixture to the rice. Gently incorporate all of the ingredients. Steam the rice according to the instructions provided with your rice cooker**.
After the rice is steamed, allow it to rest in the rice cooker** for 10 m.
Gently mix the rice and serve.

*Substitute katsuo (bonito fish) dashi with konbu (kelp) dashi for a vegan dish.
**Steam the rice on a stove-top instead. Use same volume of rice and liquid (like 1½ cup for 2-4 persons. 1½ cup uncooked rice will make 4½ cup steamed rice)
[optional]: rinse the rice in 2 or 3 changes of water until it runs clear and not milky. It will make the rice less sticky.
[optional]: soak the rice for at least 30 m to give it a softer texture.
Add the rice to the pan.
Either use your hand or gently shake the pan to make sure the rice level is even.
Start by adding the same volume of water/liquid. Then place your middle finger on top of the rice and continue adding water until it just reaches just to the first knuckle of your middle finger.
Bring the water to a boil, uncovered, over medium heat. You want to see bubbles gently forming around the edges of the pot.
Cover, turn the heat down to low, and let the rice simmer for about 20-22 m, until all the water is absorbed and the grains are soft.
Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 m.
Fluff and serve.

Or combine the rice with Japanese mushroom recipes like salted mushrooms an/or shimeji.

A zen risotto

For ➍*
225 g butter
1 clove garlic, chopped
225 g fresh shallots, chopped
50 g fresh oregano, chopped
8 bay leaves
450 g shiitake, torn**
1 kg Arborio rice***
50 cl dry white wine
1 l warm chicken stock (not boiling)****
20 cl olive oil
50 g parsley
100 g grated Parmigiano cheese

Melt the butter. Add shallots (with oregano, bay leaves) and stir 5 m until translucent.
Add shiitake and cook for 5 m.
Add rice and stir to coat. Add wine and simmer until most of the wine is absorbed.
Stir in stock in small portions until rice is ready (20 m). It might not be necessary to use all stock***.
Put on serving plates, with a few spots of olive oil, add parsley. Add Parmigiano.

*As a main dish. Half the quantities as an entrée or side-dish.
**When using dried shiitaken let them simmer in boiling water for 40 m. Use the liquid as apart of the stock.
***Or any slow cooking risotto rice. Not suitable for sushi rice if creamy aspect is wanted.
****Use a vegetable stock to make this a veggie dish. Probably you'll need only 70 cl. Save excess fluid to make another dish.

Read the tip on making a quick risotto.

Steamed eggs with prawns, mushrooms & scallops

For ➍
3 eggs
40 cl stock
½ ts salt
1 tbs rice wine
50 g prawns, shelled
10-15 g dried scallops, soaked in warm water until soft, tear into small pieces*
3 shiitake mushrooms, sliced thinly
5 cm knob of ginger, shredded
spring onion/scallion, shredded

Beat 3 eggs with salt and rice wine, then add in the stock.

Use 1 big or 4 small soup bowls to steam the eggs. Place half of prawns, mushrooms and dried scallops in the bowl(s).

Pour the egg mixture slowly into the bowl(s).**

Heat up a steamer or a wok, half filled with water. Put the bowl(s) into the steamer, lower the heat and let it cook for 10 m. The egg custard should be wobbly.

Carefully place the remaining prawns, mushrooms and dried scallops on the surface of the egg custard. Let it steam for another 3-5 m until the egg custard is cooked.

Serve with shredded spring onions and ginger.

*Use fresh or thawed scallops instead.
**If bubbles appear, straighten with a piece of paper.

Versatile versions of steamed eggs are a common dish in Chinese households. It can include almost anything: minced pork, fish slices or clams, pig's intestines or duck liver.

Try the similar Japanese chawan mushi.

Grilled mushroom risotto

For ➍
1.5 l organic chicken or vegetable stock, hot
1 handful dried porcini mushrooms*
olive oil
1 small onion, peeled & finely chopped
2 sticks celery**, trimmed & finely chopped
400 g risotto rice
7.5 cl vermouth or white wine***
sea salt & freshly ground black pepper
4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster), cleaned & sliced
a few sprigs fresh chervil, tarragon or parsley, leaves picked & chopped
juice of 1 lemon
1 ts butter
1 small handful Parmigiano cheese, freshly grated, plus extra for serving
extra virgin olive oil

Heat the stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of m until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 m, then turn the heat up and add the rice. Give it a stir.
Stir in the vermouth or wine. Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 m. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together.
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmigiano. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 m.
Take your risotto and add a little more seasoning or Parmigiano if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmigiano and a drizzle of extra virgin olive oil.

*Omit if you want.
*Use leek instead for a suaver taste.
**Double for softer rice.

The dry grilling of mushrooms is inspired by a Japanese way of cooking.
Read the tip on making a quick risotto.

Risotto con coniglio (rabbit risotto)

For ➍
4 rabbit thighs, boned & cut into small pieces*
20 g butter
1 tbs rosemary
200 g fresh porcini mushrooms, cleaned & torn
3 tbs olive oil
60 g onion, peeled & finely chopped
350 g Arborio rice
1 dl dry white wine
1 l warm chicken or vegetable stock
salt & pepper
40 g Parmigiano cheese, freshly grated**
10 g butter**

Melt a knob of butter and sauté the rabbit pieces with the rosemary very gently for 3 m. Season. Set aside. 

Heat the olive oil in a small saucepan, add the onions and sweat gently for 2 m with a pinch of salt to help release the juices, then add the fresh mushrooms. Cook for 3 m. 

Add the rice and stir with a spoon. Increase the heat slightly and continue stirring until the rice turns opaque.

Pour in the wine, stir once only, and then leave to cook until two-thirds of the liquid has evaporated. Add two thirds of the hot chicken stock and a little salt. Stir every 3 m to encourage the starch to leave the rice and cook gently for about 12-15 m, adding a little more hot stock as necessary. 

Stir in the rabbit pieces. 

Add (some of) the rest of the stock and cook for another 3 m. 

Just before serving, stir in the cheese and butter.** 

Serve with a dry spicy white wine like viognier.

*Replace with 300 g boneles rabbit meat, cut into 4x4 cm chunks. Or use 400 g chicken meat, cubed< **Optional. Half quantities as entrée.

Read the tip on making a quick risotto.

Ginger steamed cod with chilli soy sauce

For ➍
dipping sauce:
8 cl low sodium tamari or soy sauce
2 tbs rice vinegar
2 ts minced red chilli
1 ts minced garlic
1 ts sugar
cod:
1 tbs peanut oil
1 ts sesame oil
300 g baby pak choi, trimmed & halved lengthwise
170 g shiitake or crimini mushrooms, halved
1 piece (7.5 cm) ginger, peeled & julienned
1 bunch scallions, trimmed and sliced
4 cod fillets (150-170 g each), fresh, thawed or frozen*

Thoroughly mix dipping sauce ingredients; set aside.
In a deep frying pan, sauté pak choi and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
Wipe pan clean. Bring 2.5 cm of water to boil; turn off heat. Place metal steamer basket in pan and open up sides. Portion ginger and ¾ of green onions in basket. Rinse any ice glaze from frozen cod under cold water; place fillets in steamer. Return water to boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 m. (Reduce cook time by half for fresh or thawed fillets.)
Serve cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.

*Substitute pollock or sole fillets for cod, adjusting cook time for smaller fillets if necessary.

Chicken with oyster mushrooms

For ➍
400 g chicken fillet, sliced
4 tbs balsamico vinegar
2 garlic cloves
6 tbs olive oil
salt & pepper
1 small heart of rucola
lemon juice
150 g oyster mushrooms

Slice the oyster mushrooms*. Make a marinade of 3 tbs of balsamico vinegar, 2 tbs of olive oil, pressed garlic, salt and pepper. Put the chicken slices in the marinade for 10 m.
Heat the rest of the oil in a wok. Stir-fry the mushrooms until golden brown.
Remove from the wok. Stir-fry the chicken for 5 m.
Add the mushrooms. Stir-fry for 1 m.
Glacé with 1 tbs of balsamico vinegar.
Divide the rucola on the dishes. Sprinkle with some lemon juice and oil. Add the chicken and mushrooms.
Serve with warm bread.

*Or leave the oyster clusters complete and bake mildly for 15 m. Sprinkle with bread crumbs when done.

Read a similar mushrooms for chicken recipe.

Pheasant with mushrooms & spinach

For ➋
2 pheasant breasts (no skin)
mushrooms such as oyster, shiitake or/& chestnut
½ bag of fresh spinach, washed (or tinned lentils)
2 portions of brown basmati rice
4 tbs red wine
garlic
salt & pepper
garlic salt
knob of butter
olive oil

Blanch spinach by pouring boiling water over it until it softens (2-3 min). Drain water and put to the side.
Put 2 tbs of olive oil into a non stick pan over high heat. Once the oil is nice and hot, add the pheasant breast and cook for 2 m on each side. Take out the breasts and put to the side to rest. Cover with foil so they don’t get cold.
Add the roughly chopped mushrooms and cook for 2- 3 m. Add a knob of butter and some minced garlic. Once the mushrooms have cooked and start to soften add the blanched spinach. Make sure the spinach has been drained. Continue to stir and add red wine if using. The mushrooms in total should be cooked for 4-6 m. You can add a dollop of sour cream , cream or creme fraiche to enhance texture.
Serve on a bed of rice and have a side salad.

Tori momoniku to shiitake no cushion (steamed chicken with shiitake)

For ➋
250 g chicken thigh meat (without bone)
4 shiitake
½ leek
½ tbs grated ginger juice
1 tbs soy-sauce
1 tbs sake (or very dry sherry)
½ tbs sesame oil
1 tbs starch
salt & pepper

Trim fat and skin from chicken, and chop into small pieces.

Slice the shiitake.

Mix all ingredients and seasonings. Add the ginger juice. Add sesame oil, sake and soy-sauce. Add just a bit of salt and pepper. Mix well. Add starch and mix.

Put on a plate to steam. Heat a steamer. Steam for 30 m. Stir once after 15 m.

Read the chicken cooking tip.

Shiitakes with lime & soy sauce

For ➍
100 g shiitakes, shredded or sliced
1 lime (juice & scrubbed peel, shredded)
2 cl soy sauce
10 g sesame seeds
4 toasts

Sauté the shiitakes in a little bit of butter for 4-5 m.*
When ready, add the lime juice and the shredded peel. Add soy sauce and sesame seeds.
Serve with fresh toast.

*Or you can brush them with olive oil and grill them for 5-10 m.

Rich nikujaga (Japanese beef & potato stew)

For ➍
2 ts vegetable oil
200 g beef sliced thin (shortribs work great)
1 onion, in thick slices
4 yukon gold potatoes, cut into large chunks
1 carrot, cut into large pieces
4 fresh shiitake mushrooms, stems removed & quartered
1 dl sake
4 dl dashi (or low sodium beef stock)
2 tbs sugar
½ ts salt
3 tbs soy sauce
100 g shirataki noodles, drained & rinsed
75 g green beans, trimmed

Heat a heavy bottomed pot over medium-high heat until hot. Add the oil.Stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.
Add the onions and fry until translucent. Add the potatoes, carrots and shiitake mushrooms and continue stir-frying for about 3 m.
Add the sake and bring to a boil until you stop smelling alcohol (1-2 m). Add the dashi, sugar, salt, soy sauce and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 m, or until the meat is tender and the carrots and potatoes are very soft.
Add the green beans and cook uncovered until they are cooked through.
Serve immediately, or refrigerate overnight to allow the flavors to develop.

Nikujaga was invented by cooks of the Japanese navy, at the end of the 19th century,inspired by the beef stews of the British navy. It is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. Nikujaga can be made with different ingredients, and different kind of meats.
Try a simple version or a fusion tomato version.

Witches' fish & mushroom stew

For ➍
400 g fish fillet (cod, pollack, ling, plaice, pollack, mullet, catfish, sole), cubed
200 g button mushrooms, chopped finely
100 g shiitake mushrooms
100 g black trumpets
100 g chanterelles
8 shallots, chopped finely
2 l fish stock
50 g butter
150 g grated mild hard cheese (e.g. Nazareth cheese)
1.5 dl poaching liquid
1.5 dl cream
20 g butter
20 g flour
salt & pepper

Simmer the shallots in butter simmer until translucent. Add the chopped button mushrooms, season with salt and pepper. Simmer until all liquid has evaporated. Divide mixture over 4 individual ovenproof dishes and sprinkle with grated cheese.
Poach the fish cubes in the fish stock for 3 m. Add the fish to the dishes .
Melt the butter. Mix the flour in, add poaching liquid and cream. Boil until halved. Pour over the fish.
Fry the uncut shiitake, black trumpets and chanterelles in hot, cleared butter. Add to the fish. Sprinkle with the rest of the grated cheese.
Put the dishes in the a preheated oven at 170°C for 5 m. [The cheese should melt,but not brown).

Easy steamed fish

For ➊
1 small cut of fish (for ➊, about a 150 g piece)
1 thick stalk spring onions, cut to 5 cm lengths
5 slices ginger, cut to strips
1 chilli padi, cut (adjust or omit to your liking)
¼ tomato, cut to small wedges
2 shiitake mushrooms, cut to stripes
1 sour plum
½ tbs light soy sauce
1 tbs water

Place fish (skin side down) on a shallow dish. Drizzle 1 tbs light soy sauce and 1 tbs of water over the fish. Keep in fridge (covered) for at least 30 m if you can.
Scatter the rest of the ingredients evenly over the fish.
Steam on high heat for 10-15 m.
Serve immediately.

Lapin aux cèpes (Limousin rabit stew)

For ➍
1 tbs duck fat
8 shallots, finely chopped
2 cloves garlic, crushed
leg & saddle of 1 large rabbit (not separated)
¾ ts salt
¼ ts ground black pepper
5 cl dry white wine
4 plum tomatoes (blanched, skinned & halved lengthwise)
¼ ts dried thyme
275 g porcini mushrooms (ceps), cleaned

In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 m. Transfer the shallots and garlic to a bowl and set aside.
Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 m on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes.
Return the caramelized shallots and garlic to the pan, along with the thyme and mushrooms. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 m, until it is cooked through..
Serve a portion of rabbit with roasted potatoes, a green salad and  a glass of dry white wine.

Samphire salad with shrimps & shiitake

For ➍
300 g fresh samphire, raw or cooked & cooled

20 prawns, cooked & peeled

50 g shiitake, sliced

+/- 5 tbs of ginger vinaigrette

1 ts toasted sesame seeds

Wash and dry the samphire. 

Divide the salad of samphire, the shiitake and shrimps about 4 bowls or glasses.

Sprinkle with sesame seeds and pour over the dressing before serving.

Pork chops & wild mushrooms

For ➏
6 large pork loin chops, 225 g each
10 g dried porcini mushrooms
20 cl crème fraîche
50 g butter
1 ts chopped fresh thyme, plus 6 sprigs, to garnish
350 g dark-gilled, open-cap mushrooms
juice 1 large lemon
1½ tbs plain flour
salt & freshly milled black pepper

Preheat the oven to 180°C.
Place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 m. Then place a sheet of foil (large enough to wrap the chops in) in the roasting oven tin.
In a large frying pan, melt the butter and fry the chops to a golden colour on both sides. Transfer them on to the foil, season with salt and freshly milled black pepper and sprinkle on the thyme.
Chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if needed. When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 m, sprinkle in the flour and stir with a wooden spoon.
Spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche. Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 h exactly.
Serve the chops with all the juices poured over and garnish with the sprigs of thyme. Add some baked potatoes.