Come chanterelle season, you cant slap the grin off my face. This food reduces me to a giddy idiot…these mushrooms have me elated, frantic and illogically ravenous. I handle them as though they bear the fragility of a snowflake but despite my tender touch, chanterelle is a tyrant this time of year- monopolizing restaurant menus, strong arming market bins and dominating recipes. Fortunately, the regularity to which they appear on my plate does not deter me…no matter how many times or at what frequency, each taste feels like my first.

Chanterelles simply sauteed in a bit of butter keeps their beautiful flavor clean- I eat them this way most often. However this food holds the potential to knock common dishes up a notch- their inclusion can illicit a sense of forethought and discernment in ingredients. This recipe handles the mushroom well- here it is a perfect accompaniment to a soft cut of pork. The meat is mild so the savory buttery flavor and creamy silken texture of the chanterelle is left undisturbed.

Ingredients

Directions

1. Oven at 425.
2. Season pork with salt and pepper and pat with 1 Tbsp chopped parsley. In an oven proof pot, melt the butter and brown the meat in it over medium high heat. Transfer pork to a plate.
3. In the fat remaining in the pot- cook mushrooms, shallots and garlic with salt over medium high stirring until the liquid from the mushrooms has evaporated. Next, add the wine + broth and bring to a boil.
4. Turn off the heat and place the pork a top the mushroom mixture in the pot and transfer to the oven. Roast, uncovered in the middle of the oven for 40 minutes or until the pork reaches 160 degrees.
5. Transfer pork to a cutting board and allow to rest for 10 minutes. If the mushroom mixture is too liquidy you can cook it on the stove top over medium high heat until the moisture evaporates. Then stir the remaining parsley in. Slice the pork thinly and serve garnished with the mushroom mixture and a sprig of parsley.