Chanterelles are a wild mushroom, usually a golden apricot color. On the West Coast (where I live) they can be found between September – February. Served with Roast Pork Tenderloin and a quick apple cider pan sauce and creamy polenta makes this a delicious fall meal.
I made this dinner for Date Night at Home, the weekend before Thanksgiving. I figured that most people would be frantically searching for Thanksgiving recipes, so I decided to wait to share this menu (which consists of three separate recipes) for a time when most of the turkey leftovers and fixin’s were gone.
When I was a kid, I refused to eat mushrooms. My mother (bless her soul) would add canned mushrooms to some of the dinners she cooked for us ungrateful kids. Yuk. I just couldn’t bond with the rubbery texture (which my brothers couldn’t either), and I swore I wouldn’t eat a mushroom for as long as I live. Every so often, my mother would torture us with bowls of Canned Cream of Mushroom soup. Gross.
Fast forward to my adult years, when my palate grew less fussy and I discovered that fresh mushrooms are a whole different animal– especially when sauteed with lots of butter, wine and garlic. Suddenly, I couldn’t get enough of eating mushrooms. I finally learned how to make homemade Cream of Mushroom soup, which remains my #1 favorite soup.
I’ve never cooked Chanterelles, and have always wanted to. Last year, I spotted some at Costco and hesitated buying them. A few days later, they were all gone, and I never saw them again. This year, I spotted them and immediately snatched a package of them. I was so excited to try these wild mushrooms, though my husband was a bit more dubious.
They’re interesting looking, and some were almost the size of my hand!
Because they grow in the wild, I had to carefully wash them to remove debris of conifers, dirt and “woodsy” debris. NOTE: Rather than wiping them with a damp cloth, please don’t judge, but I rinsed the mushrooms, carefully checking for dirt or debris. I then gently shook the water off, and patted them dry with paper towels. It worked just fine. I debated making soup with them, but I wanted to taste their meaty flavor. I considered making a risotto, but I also wanted some kind of protein. Think, think, think…
I had read that Chanterelles and sage are a perfect pairing. Fortunately, my husband planted a few healthy sage plants in our garden and I began to formulate a plan. I decided to sear and roast a pork tenderloin, and to serve it atop creamy polenta and then the mushrooms.
Cut the mushrooms into pieces about 2″ in size, and I chopped some fresh sage.
Saute’ the mushrooms in a little olive oil and butter, and let them cook for about 4-5 minutes. I then added a generous splash of white wine, the chopped sage (you could use parsley, instead), and couple cloves of fresh garlic.
Cook the mushrooms for about 8-10 minutes, and set them aside on very low heat (to keep them warm).
I didn’t photograph how I made the polenta, but my method is very quick and easy. If you’ve never had polenta, I think of them as “Italian Mashed Potatoes”. I suppose you could say that polenta is similar to grits. I use yellow corn meal, because I always have a box of it handy. (At the end of this post, you will see a printable recipe card, where I share how much water, milk, cornmeal and Parmesan cheese I add.) It takes no more than 10 minutes for me to make Quick Creamy Polenta and I keep it warm, by covering the pot and turning the burner to low.
Since it’s the just the two of us, one pork tenderloin was enough, simply seasoned with salt and pepper. Carefully sear the pork tenderloin in an oven proof skillet, then finish roasting it at 425F for about 20-25 minutes. While the pork was resting, make a quick pan sauce with some Boiled Cider, chicken stock, and a splash of white wine. (I include measurements and directions with the recipe card).
This dinner was on the table, with candles and a glass of white wine, in less than an hour. I have to say, that it looked pretty enough to be served at a restaurant– for a fraction of the cost.
TASTING NOTES: There are really three different recipes, that I’ve plated for our dinner. Polenta is something we love, as a change of pace from mashed potatoes or rice. I love the creamy texture and the flavor of the Parmesan. Pork tenderloin is one of our favorite meats, because it’s so tender. (Chicken breasts could be another good substitute for this meal.) The Chanterelle mushrooms– well… my husband really liked them. In fact, he went back for seconds! They have a meaty texture, but I didn’t find them to feel rubbery. The sage, and the apple pan sauce went together perfectly, with the flavors of Fall. This dish could easily be made vegetarian by eliminating the pork and doubling up on the Chanterelles. For the sauce, use vegetable stock, instead of chicken.
NOTE: If you can’t find Chanterelles (which typically in season from late Summer to early Fall) this dish would be good with Cremini or Portobello mushrooms. I would like to try this with Morels, (which are also a bit scarce for me to find) or a variety of wild mushrooms that I always see at our grocery store.
Chanterelles with Sage, Roasted Pork Tenderloin and Polenta
Chanterelles are a wild mushroom, usually a golden apricot color. On the West Coast (where I live) they can be found between September – February. If you can't find these, try using Portabello or Cremini (baby portabello) mushrooms. There's a quick apple cider pan sauce and creamy polenta that makes this a delicious fall meal.
Servings: 2
Equipment
- 1 10" oven-proof skillet
Ingredients
For the mushrooms:
- 1 pound Chanterelle mushrooms you can substitute cremini mushrooms
- Olive oil
- 1 pat unsalted butter
- 1 pat garlic clove finely minced
- 1 tablespoons fresh sage or fresh parsley
- 1/3 cup white wine I used sauvignon blanc
- Salt
- Pepper optional
For the polenta:
- 1 cup water
- 1 cup whole milk
- 1/4 cup corn meal or polenta meal
- 1/4 cup Parmesan cheese grated
- 1 teaspoon salt
- Chicken stock optional
For the pork tenderloin:
- 1 pork tenderloin room temperature (to cook more evenly)
- Olive oil
- Salt & pepper
- 1 cup chicken stock
- 3 tablespoons boiled apple cider syrup I buy online at King Arthur flour or 1/2 cup Unsweetened apple cider
- Splash white wine
- 1 pat unsalted butter
Instructions
Cook the mushrooms:
- Against all I’ve been told, I washed the mushrooms really well, drained them and patted them dry. (I’m a bit rebellious). Otherwise, using a damp cloth, wipe them clean, removing any “woodsy” residue.
- Cut the end of them off, and cut into even 2″ pieces.
- Add enough olive oil to evenly coat the bottom of a saute' pan. When it's hot (medium-high heat) add a pat of butter, then evenly space the mushrooms don't pile them up) and add a little salt. Cook for 4 to 5 minutes, until they brown a bit, then turn over.
- Add a splash of white wine (about 1/4 cup), and the fresh chopped sage and allow to cook, on medium, for another 3 to 4 minutes; add the garlic (don't add too soon, so it won't burn).
- Taste for seasoning, and add pepper, if desired. Keep warm.
For the pork:
- Preheat the oven to 450°F.
- Pat the pork very dry and season with salt and pepper.
- Heat a large oven-proof pan with enough olive oil to coat the bottom. When the oil begins to shimmer, add the pork tenderloin and sear until golden brown on all four sides (about 3 to 4 minutes per side).
- Place the entire pan into the oven and roast for approximately 20 to 25 minutes (until cooked to 145°F)
- Remove the pork from the oven, and set on a cutting board and loosely cover with foil. When read to serve, slice at a diagonal, on the bias.
For the sauce:
- On high heat, add the chicken stock to the hot pan and loosen all the fond (brown bits) with a spatula.
- Add the boiled apple cider syrup (or the apple cider) and allow to reduce for about 5 minutes on high heat.
- Add the white wine and allow to reduce another five minutes.
- Add salt & pepper, to taste.
- Turn the heat off, and add the unsalted butter and whisk until smooth.
For the polenta:
- Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese, whisk and taste for seasoning.
- To keep the Polenta warm (up to 20 minutes), cover with a lid.
- To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water.
To plate the entire menu:
- Place polenta in a large bowl (or plate), then add a few pork slices, then add the sauce along the side and over the pork.
- Top the dish with the Chanterelles, pour a glass of white wine and enjoy a restaurant quality meal!
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
My, but what an utterly luxurious meal, and so perfect for our chilly weather. Chanterelles are quite enchanting. I love them, but I'd say my overall fave 'shrooms are cremini. They are always available, and now they are really reasonably priced. No doubt about it – you hit it our of the park with this one, my friend.
I tend to not like any of the more normal (less expensive mushrooms) but chanterelles and porcinis are divine. What a lovely meal!
After days of turkey served every which way this does sound so delicious. Chanterelles are such a treat and I love the way they are used in this recipe. Mouth watering, Debby.
Putting the pork & mushrooms on polenta sounds so much better than rice or mashed potatoes!
What a great fall dish! I love chanterelle mushrooms and pork and polenta are the perfect foods to serve them with! Looks delicious and I wish I had some right now!
An absolutely awesome looking dish. I used your make ahead gravy for thanksgiving and we loved it.
I've gone out into the woods for two years now, and finally found chanterelles this year. I was just thrilled! It was like finding gold…of a different kind. 🙂 Stopped myself at about 4 pounds, gave some to the neighbors, and made soup and pasta for us. Your dish looks wonderful!
Your meal sounds heavenly…I love chanterelles.
I pinned this recipe. It looks so good. I have never cooked Chanterelles, but won't miss the chance next time I see them.
When we were little my Dad would take us morel hunting. That is the only one I recognize. Button mushrooms – blehhh….
You are the second friend that's found Chanterelles at Cosco this year. Love that you've paired them with pork with sage and polenta. A very chic dish.
Sam
Excellent, restaurant quality meal. each bite savored by all. We had a good supply of white chanterelles from my son’s foraging.
Lucky you, for finding Chanterelles. I anxiously look for them at my local Costco, each year. Thanks for the positive feedback.