Pork and Chanterelle Casserole
This pork and chanterelle casserole draws from Eastern European flavours and ingredients like dill, garlic, and cabbage to create a delicious meal!
- Prep Time15 min
- Cook Time1 hr 30 min
- Total Time1 hr 45 min
- Yield4 servings
Ingredients
- 1 teaspoon lard or cooking oil
- 1lb pork shoulder, cut into small, bite-sized pieces
- 2 onions, chopped
- 2 cups chopped white/green or savoy cabbage
- 1/2lb (225g) chanterelle mushrooms, cut into large bite-sized pieces
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chicken or mushroom stock
- 1 cup milk
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped + 1 tablespoon for garnish
Preparation
Preheat oven to 350°F.
Heat lard or oil in a skillet over medium-high heat.
Add the pork and cook until browned on all sides, about 8-10 minutes.
Add the onions and cabbage. Cook for 5 minutes.
Add the mushrooms and garlic. Cook for 5 minutes.
Add the flour, stirring it in, and cook for 1 minute.
Add the stock, milk, butter, salt, pepper, and dill. Cook for 2 minutes.
Transfer everything to a casserole dish and put it into the oven for 1 hour.
Garnish the finished casserole with fresh dill and serve with rice, potatoes, or noodles. Enjoy!
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