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Pork Rib in Chanterelle Mushroom Gravy

Rated as 4.6 out of 5 Stars

"Quick and easy using very few ingredients. Hardest thing to find are your chanterelle mushrooms. Serve with vegetables or over rice."
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35 m servings 567
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 567 calories; 40.7 28.7 19.6 121 230 Full nutrition

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Read all reviews 4
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This is such an easy recipe! I cut the flour to just a 1/2cup and put a little brandy in the drippings before I added the mushroom mix. OMG!!! I served it with white husband loved it!!!

Simple and tasty, but I made a few changes. I reduced the amount of flour and butter, and transferred the mushrooms out of the pan so I could cook the roux for longer- making it more blond than...

Fast, easy, flavorful...what more can you ask for? I didn't have chanterelles, so I used button mushrooms and added some beef boullion to add some flavor to the gravy. Very good - whole family...

As others have stated, cut the amount of flour. 1 cup of flour turns it into sludge. Other than that, it's a great recipe.