Traditional dishes are well received all year round, but as soon as the first leaves begin to fall and the first mushrooms begin to appear… it is as if they are mandatory.
Today we have prepared a pork loin stew with chanterelles or rovellons, although you could prepare them with any type of mushroom.
- 16 loin steaks
- 3-4 plum tomatoes
- 1/2 onion
- 1 garlic
- Small fresh chanterelles
- a sprig of thyme
- a bay leaf
- A handful of roasted almonds without skin
- 500 ml of chicken broth
- 1 glass of white wine
- 2 potatoes
- extra virgin olive oil
- Season the loin fillets with salt and pepper on both sides. we put a pan Lower Prior, add a splash of extra virgin olive oil and seal them. We reserve on a plate.
- Then chop the onion, the garlic and peel and crush the tomatoes.
- In the same Prior saucepan and without needing to clean it, add 4 tablespoons of extra virgin olive oil and fry the onion. When it starts to become transparent, add the garlic and fry for 5 minutes over low heat. Next, add the crushed tomato and let it sauté for 15 minutes over low heat.
- At this point we incorporate the thyme, the bay leaf, the broth, the white wine and add the pieces of loin. Cook for 20 minutes with the lid on over medium-low heat. After the time we incorporate the chanterelles that we have cleaned of earth with a damp paper and let them cook between 10-15 minutes, depending on their size.
- Remove the thyme and bay leaf and we can now serve our loin in sauce, yes! We serve it accompanied by some good fries and a good piece of bread.
Photographs and recipe by MJ.