# Pork and Lobster Mushroom Crépinettes with Roasted Brussels Sprouts and Hannah Sweet Potato Fries > Pork and lobster mushroom crépinettes get a second layer of deeply browned mushrooms, with crisp-edged Brussels sprouts and thick Hannah sweet potato fries alongside. Balsamic sharpens the sprouts and cuts through the rich pork—a straightforward early-fall supper with plenty of browned edges. - URL: https://www.chezjk.com/recipes/pork-crepinettes-with-sauteed-lobster-mushrooms-roasted-brussels-sprouts-hannah - Author: Jonathan Katzman - Cooked and photographed: 2024-09-19 - Recipe updated: 2026-10-23 - Serves: 4 servings ![Pork and Lobster Mushroom Crépinettes with Roasted Brussels Sprouts and Hannah Sweet Potato Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe136a8b4928614b3.jpg) ## Pork and Lobster Mushroom Crépinettes A controlled sear browns the caul-fat wrapping, while a short oven finish cooks the pork filling through without scorching the outside. ### Ingredients - 4 Fatted Calf pork and lobster mushroom crépinettes, approximately 6–8 ounces each - 1 tablespoon ghee ### Instructions 1. Heat the oven to 425°F. Pat the crépinettes dry, keeping their caul-fat wrapping intact. They are already seasoned; do not add salt before cooking. 2. Heat the ghee in a large ovenproof skillet over medium heat. Add the crépinettes with space between them and cook for 4–5 minutes, until golden brown underneath. 3. Turn carefully with a thin spatula and cook for another 3–4 minutes. Spoon off excess rendered fat if it begins to pool heavily. 4. Transfer the skillet to the oven for approximately 8–15 minutes, depending on thickness. Check through the side with an instant-read thermometer; the center of each crépinette must reach 160°F. 5. Rest for 5 minutes before topping with the sautéed mushrooms. ### Notes - Follow any specific cooking instructions supplied by the butcher, using 160°F as the final internal-temperature target for raw ground-pork filling. - If the wrapping browns too quickly, lower the stovetop heat rather than trying to develop a dark crust. ## Sautéed Lobster Mushrooms Thick slices and an uncrowded skillet give the mushrooms browned edges while preserving their firm, meaty texture. ### Ingredients - 12 ounces fresh lobster mushrooms from a trusted commercial source - 2 tablespoons ghee, divided - 1/4 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper - 1 tablespoon chopped flat-leaf parsley, optional ### Instructions 1. Trim away dirty or soft portions of the mushrooms. Brush clean, using a brief rinse only where necessary, then dry thoroughly. Cut into slices about 1/4 inch thick. 2. Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Add half the mushrooms in a single layer and leave undisturbed for 3–4 minutes, until browned underneath. 3. Turn and continue cooking over medium heat for another 8–10 minutes, stirring occasionally, until thoroughly cooked and tender. If the pan dries before the mushrooms soften, add a tablespoon of water and let it evaporate. 4. Transfer to a warm bowl and repeat with the remaining ghee and mushrooms. 5. Return all the mushrooms to the skillet briefly to warm through. Season with salt and pepper, then fold in the optional parsley. ### Notes - Use only correctly identified, edible lobster mushrooms, and cook them thoroughly. - Keep the finished mushrooms uncovered so their browned edges do not steam. ## Olive Oil and Balsamic Roasted Brussels Sprouts Roasting cut-side down produces dark, savory surfaces. Adding balsamic near the end preserves its acidity and limits scorching. ### Ingredients - 1 1/2 pounds Brussels sprouts - 2 tablespoons extra-virgin olive oil - 1 tablespoon balsamic vinegar - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon roughly chopped flat-leaf parsley, optional ### Instructions 1. Heat the oven to 425°F. Trim the sprouts and halve lengthwise; quarter particularly large ones. Reserve clean loose leaves. 2. Toss the halved sprouts with the olive oil, salt, and pepper. Spread cut-side down on a rimmed baking sheet with room between them. 3. Roast for 20 minutes. Turn the sprouts, add the loose leaves, and roast for another 5–10 minutes, until deeply browned outside and tender through the stem. 4. Drizzle with the balsamic, toss, and return to the oven for 2–3 minutes. The vinegar should lightly coat the sprouts, not burn onto the pan. 5. Taste for salt and finish with the optional parsley. ### Notes - Use balsamic vinegar rather than sweetened balsamic glaze. - Pull out any loose leaves that become crisp before the larger sprouts finish. ## Roasted Hannah Sweet Potato Fries Evenly cut batons, a thoroughly dried surface, and generous pan space produce browned edges around Hannah sweet potatoes' dense, creamy centers. ### Ingredients - 2 pounds Hannah sweet potatoes - 2 tablespoons olive oil - 3/4 teaspoon kosher salt, divided - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Scrub the sweet potatoes, leave the skins on, and cut into long batons about 3/8 inch thick. 2. Dry thoroughly, then toss with the olive oil, 1/2 teaspoon salt, and the pepper. 3. Spread in a single layer on a large rimmed baking sheet, leaving gaps between the fries. Use a second sheet if needed rather than crowding. 4. Roast for 20 minutes, then turn with a thin spatula. Continue roasting for 15–25 minutes, until browned in patches and tender inside. Rotate the baking sheet if browning is uneven. 5. Sprinkle with the remaining salt to taste and serve promptly. ### Notes - Hannah sweet potatoes have pale flesh and a chestnut-like flavor; retain that variety rather than substituting orange sweet potatoes to match the photograph's lighting. - These are roasted fries with crisp edges, not the uniformly crunchy texture of deep-fried potatoes. ## Overall Timing / Workflow The vegetables share one oven temperature, and the crépinettes finish while the mushrooms cook on the stovetop. ### Instructions 1. 0:00 — Heat the oven to 425°F. Cut and dry the sweet potato fries, then trim the Brussels sprouts. 2. 0:15 — Put the fries in the oven. Clean and slice the mushrooms. 3. 0:25 — Put the Brussels sprouts in the oven on a separate baking sheet. Begin searing the crépinettes. 4. 0:35 — Turn the fries and rotate the vegetable trays between racks if needed. Transfer the seared crépinettes to the oven. 5. 0:35–0:55 — Sauté the mushrooms in batches. Check the pork early and remove each crépinette when its center reaches 160°F. 6. 0:50 — Check both vegetable trays. Add balsamic to the nearly finished sprouts and roast briefly. Give the pork its 5-minute rest. 7. 0:55–1:10 — Finish any remaining roasting, warm the mushrooms briefly if needed, and plate immediately. ### Notes - Allow roughly 60–70 minutes total. A crowded oven may lengthen roasting; keep the fries and sprouts in single layers. ## Plating Keeping the fries away from the mushroom topping preserves their edges and gives each part of the plate its own texture. ### Instructions 1. Place one rested crépinette on each warm plate and spoon the sautéed lobster mushrooms over the top. 2. Arrange the Brussels sprouts beside the pork, including a few crisp leaves. 3. Pile the Hannah sweet potato fries along the other side of the plate, away from any collected meat juices, and serve immediately. ## Leftover Path Separate storage and dry-heat reheating keep the vegetables from softening further in meat juices. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow airtight containers, keeping the fries separate from the pork and mushrooms. Use within 3–4 days. 2. Reheat the crépinettes, loosely covered, in a 325°F oven until the center reaches 165°F. Add the mushrooms alongside for the final few minutes. 3. Reheat the fries and sprouts in a 425°F oven on separate sections of a baking sheet for 8–15 minutes, until hot and browned again. 4. For a different meal, chop the remaining pork, mushrooms, sprouts, and sweet potatoes into a hash, heating the pork through to 165°F. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.