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Combine cherries and water in a small bowl; cover and let stand 15 minutes. Drain and set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork medaillons; cook 2 to 3 minutes on each side or until done. Remove pork from skillet. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from skillet with a paper towel. Coat skillet with vegetable cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute. Combine cherry mixture, beef broth, and next 3 ingredients, stirring well; add to mushroom mixture in skillet. Cook 2 to 3 minutes, stirring frequently. Arrange pork medaillons on a serving plate. Spoon mushroom mixture over pork, and sprinkle with parsley.
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises