Creamy Pork Loin with Chanterelles



PREP TIME: 40 min

NEED: Deep pan or wok


  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


  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

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