Quick and easy using very few ingredients. Hardest thing to find are your chanterelle mushrooms. Serve with vegetables or over rice.

Janos

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

567 calories; protein 19.6g 39% DV; carbohydrates 28.7g 9% DV; fat 40.7g 63% DV; cholesterol 120.9mg 40% DV; sodium 230.5mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2013
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 rice..my husband loved it!!! Read More
(3)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/29/2013
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 rice..my husband loved it!!! Read More
(3)
Rating: 5 stars
01/27/2014
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 loved it! Read More
(2)
Rating: 4 stars
03/19/2014
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 white. Then I added some spices (basically a little Italian seasoning) and used milk and cream to turn it into a gravy before adding the mushrooms and pork back in. Read More
(2)
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Rating: 5 stars
11/26/2019
I read the reviews and made a couple of adjustments. First we didn't have access to chanterelle mushroom so we used regular button mushrooms. We used half the flour and the sauce was plenty thick. One cup would definitely be too much. Added about 1/2 tsp of Roast Beef Better Than Bouillon to the sauce and 2 pressed garlic cloves. This was my son's first attempt at following a recipe to make dinner while I was at work and it turned out awesome! Read More
Rating: 4 stars
04/12/2016
The gravy was DELICIOUS!!! I followed the recipe almost. I did have to shorten the flour up to 1/2 cup because it was getting a little too thick. Just add it slow and you'll be just fine. I'm not a fan of cutting the pork up into 1/2in. cubes however. I think it lets them dry out too much. When I make this again and I will I plan to use boneless pork loin. I will slice them into about 1/2in. thick pork chops and put a quick sear on them in a hot pan with oil. Next I will throw them in a casserole pan and smother them with the gravy cover it and finish it off in the oven. Overall this was a great recipe and the family really enjoyed it! Read More
Rating: 4 stars
08/18/2015
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. Read More
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