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| Pork Rib in Chanterelle Mushroom Gravy |
"Quick and easy using very few ingredients. Hardest thing to find are your chanterelle mushrooms. Serve with vegetables or over rice."
Ingredients :
- 1/2 cup butter
- 2 cups lightly packed sliced chanterelle mushrooms
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 1 pound boneless pork ribs, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- 2 cups water
- salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Melt butter in a skillet over medium-low heat; cook and stir chanterelle mushrooms and garlic in the hot butter until mushrooms have softened, 8 to 10 minutes.
- Heat olive oil in a saucepan over medium heat; cook and stir pork in the hot oil until browned and meat is no longer pink inside, 8 to 10 minutes. Transfer pork to a plate, leaving pan drippings in saucepan. Pour mushroom mixture with butter into pan drippings.
- Stir flour into mushroom mixture until thoroughly combined; mix in water and bring gravy to a boil, stirring often. Season to taste with salt and black pepper. Serve pork cubes with chanterelle gravy.
Notes :
- For those who have not had chanterelle mushrooms before, they have an earthy/wild taste to them, so I would recommend a vegetable with the same taste (potatoes, asparagus spears, zucchini, etc.
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