Long live the chanterelles, which I do not like! I appreciate their red beauty, but I would never make them the lead singer. So keep an etude in which they complement the sweet pork.
All of them are crazy, but I do not understand. But they give me a sin to refuse, and I look at this wealth from the beautiful red salty-bitter mushrooms and cry. That would be their fan in hand! And I just think, what would drown out their specific flavor. Honey mushrooms, boletus, boletus mushrooms, aspen birds – I understand that. And chanterelles? And chanterelles took matches, went to the blue sea … This is the maximum that I can say about them.
Cooking time: 30 minutes
Complexity: simple but loud
For the sauce:
– chanterelles – 1 cup
– vegetable oil – 1 tbsp.
– Onion – 1 pc., Chopped
– garlic – 1 clove, large, chopped
– dill – 3 branches
– salt, pepper – to taste
– cream of 20% – 250 ml
– cognac – 30 ml
– butter – 30 g
I grease with vegetable oil.
Sprinkle with salt and pepper. Chops are ready to go to the pan.
Here are all the simple ingredients.
On medium heat in vegetable oil caramelized onions and garlic, I evaporate water from mushrooms.
Add salt and pepper to taste.
Add onions and dill.
That means – a lot of water.
When the water has evaporated, add for taste, like a spice, a little butter.
When it is dry in a skillet, I pour brandy and let it evaporate.
And pour in the cream.
When the cream is boiling, you can already fry chops. Chops fry on high heat, for 1-2 minutes on each side (because they are the thinnest) under the nets, so as not to splash the entire kitchen.
Smash the sauce with a blender.
Served with boiled rice and fresh dill. To me! And fast. And without problems. I’m done.