Ingredients35 m servings 567 cals
- 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.
- 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.
Per Serving: 567 calories; 40.7 g fat; 28.7 g carbohydrates; 19.6 g protein; 121 mg cholesterol; 230 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!!!
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...
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 n...