Description

SERVES: 2-4

PREP TIME: 40 min

NEED: Deep pan or wok

INGREDIENTS:

1. 400g (1lb) pork loin
2. 1 medium onion
3. 1 cup 30% cream (300ml)
4. 150g (1/3lb) chanterelles (see Wild Chanterelles – how to clean?)
5. 1/2 tsp of  each: salt, pepper
6. 1 tsp of dried dill or bunch of fresh chopped
7. Oil for frying meat
8. Clarifies butter for simmering

RECIPE:

1. Cut pork loin in stripes and first fry then simmer on medium heat for 5 minutes and remove from wok/pan
2. Cut chanterelles lengthwise if you have big pieces, chop onion in 1 cm (1/2 inch) squared and add to melted clarified butter, simmer  5 minutes (use butter instead of oil to keep the mushroom tasty and aromatic, using oil will kill the aroma)
3. Add meat to the pan/wok and mix together
4. Add cream, water, salt, pepper and dill, bring to boil, reduce heat to low and simmer for 10 minutes.

PAIR WITH: potatoes, buckwheat, pasta, rice, potato pancakes