Mushroom-Stuffed Rack of Pork

Rinse shiitake mushrooms briefly under cold water. In bowl, soak shiitakes in 2 cups (500 mL) warm water until softened, about 30 minutes. Drain, reserving liquid. Cut off and reserve stems; finely chop caps and set aside.

Meanwhile, in saucepan, bring milk to boil; add bread crumbs, mixing well. Let stand for 5 minutes. Cook over medium heat, stirring constantly and beating with wooden spoon, until thickened, smooth and difficult to stir, about 2 minutes. Transfer to food processor.

In skillet, heat butter over medium-high heat; fry shallots for 2 minutes. Add chopped shiitake caps; fry until lightly browned, about 3 minutes. Add crimini mushrooms, thyme, 1/4 tsp (1 mL) of the salt, nutmeg and pepper; fry, stirring, until crimini are softened and dry, about 3 minutes. Stir in 2 tbsp (25 mL) of the port.

Add mushroom mixture to bread-crumb mixture in food processor; whirl until smooth. Add egg yolks; mix well. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Place in piping bag fitted with large plain tip or in plastic bag with corner cut off; set aside.

With long sharp knife, cut 2-inch (5 cm) wide slit lengthwise through centre of roast. With wooden spoon handle, stretch meat to enlarge slit. Stand roast on end. Insert piping bag tip into slit and squeeze out mushroom stuffing.

Wrap ends of ribs in foil to prevent charring. Place roast in greased roasting pan; sprinkle with remaining salt. Surround with leeks and reserved shiitake mushroom stems; pour in 1 cup (250 mL) each of the stock and reserved mushroom soaking liquid.

Roast in 325°F (160°C) oven, basting with pan juices about every 30 minutes, until meat thermometer inserted into thickest part (not stuffing) registers 160°F (70°C), about 1-1/2 hours. Transfer roast to warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.

Meanwhile, in saucepan, bring whipping cream to boil over medium-high heat; boil until reduced by half, about 8 minutes. Set aside.

Pour remaining stock and mushroom soaking liquid into roasting pan; bring to boil over high heat. Boil for 8 minutes. Add remaining port. Strain through fine sieve, pressing solids, into cream; bring to boil. Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce and return to boil, stirring. Pour into warmed gravy boat. Serve with roast.