(via White Hamon Sweet Potato recipes « eatingthelocalbox)
- 1/2 pound bulk pork sausage
- 2 1/2 cups cubed potatoes
- 1 cup thinly sliced sweet onion
- 1 cup sliced fresh mushrooms
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
1. Cook the sausage in a large skillet over medium heat until no longer pink. Drain and set aside.
2. In the same skillet cooke the potatoes, onion and mushrooms in butter until potatoes are lightly browned.
3. Stir in the sausage, salt and pepper and heat through. (I added a little fresh parsley!)
This only makes 2 servings so be sure to double this if necessary.
RECIPE: Pork Loin Chops w/White Wine & Chanterelles
PORK LOIN CHOPS WITH WHITE WINE AND CHANTERELLES
Carol Gass: “Pork loin chops, chanterelles, and a spicy wine such as a gewurztraminer make this an outstanding dish. Serves 4 as a main course”
* Four 1/2-inch-thick pork loin chips
* 2 tablespoons olive oil
* 2 or more garlic cloves, minced
* 2 tablespoons butter or more
* 1/2 to 1 pound chanterelles, chopped
* 3 tablespoons chopped fresh parlsey
* 1/2 cup dry white wine
* Salt and pepper to taste
In a sauté pan or skillet, brown the pork chops in the olive oil. Add the garlic the last few minutes. Remove the garlic and chops to a warm dish and drain the excess fat. Melt the butter in the same pan and add the chanterelles, sautéing lightly for 7 minutes. Add the chops and garlic, parlsey, wine, salt and pepper to taste. Simmer covered until the chops are tender, about 1 hour. Serve with rice, mashed potatoes, or noodles.
There was a unanimous vote to use the last pound of fresh Scottish chanterelles for our Friday night meal. Now to get started on those lemon-pepper potato wedges…
My deerkin friend requested meat recipes and mushrooms be added to the deerkin spam I’m doing and I thought, where better to find recipes for mushrooms than Ms. Dirty!