Pork Rib in Chanterelle Mushroom Gravy

Pork Rib in Chanterelle Mushroom Gravy

Janos

"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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Ingredients

35 m servings 567 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

  • 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.

Reviews

Read all reviews 5
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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 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...

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.

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