Fresh Chanterelle With Pork Steaks and Potatoes

If somebody would have told me 10 years ago I will buy Chanterelles on Ebay, I would have laughed at them. Now that is actually what I did. They came yesterday.
Time to cook something around.

Potatoes:
Get small potatoes with an 1" - 1.5" diameter and wash them. In a pot cover them with water and boil them. When they are done, remove the water and let them cool down a bit so you can handle them.

Port Steaks:
Use boneless thin cut pork chops, salt and pepper them. In a frying pan add some oil and fry them on both sides for about 4-5 minutes depending on the thickness.

Dill-Mustard Sauce
Make a roux with 1 tsp of butter and 1 tbsp of corn starch. Cook it for about 10 minutes. Stir very often. Add a little half and half very slowly until you have added about 1/4 cup stirring constantly. Add then water until you have the desired thickness. Season with salt, pepper, allspice, a little bid of Old Bay seasoning. Add 2 tbsp of sour cream, 2 tsp of yellow mustard, 2 tsp of dill ranch dressing.

Chanterelles:
Clean and slice the mushrooms. In a frying pan, add 1 tsp of margarine, 1/2 tsp of butter, add a small finely chopped onion and let them get translucent. Add the mushrooms, season with salt and pepper. cook them for about 20-25 minutes

Last but not least, assemble the plates
-Mahlzeit-


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