Dreamy Chanterelle Madeira Cream Sauce Anita, with Oh By the Way, a crispy Schnitzel

I love foodie friends. Not only is there always something to talk about, but sometimes you get the nicest gifts. Yesterday, I was surprised from a colleague with a paper bag. When I looked in I saw a whole gorgeous pile of fresh bright orange Chanterelle mushrooms.

I didn't care about anything else but making a dreamy cream sauce with the Chanterelles and a dash or Madera wine. We had pork cutlets at home so I used it on them. Otherwise I would have used on a nice grilled steak, or piece of fish, or whatever you like.

Thanks a million, Anita for this wonderful foodie surprise!

3 cups fresh chanterelle mushrooms
1 Tbsp butter plus 1 Tbsp olive oil
1 small leek, cleaned, trimmed and sliced thinly
2 cloves garlic, pressed through a garlic press
1-1/2 cup half and half (or 1 cup heavy cream)
1/4 cup Madeira wine (or sherry, or port)

2 lean loin pork chops, pounded to about 1/4-inch flat
1/3 cup all purpose flour, scattered on a large plate

fresh basil leaves for garnish

Prepare the sauce. Quickly rinse and pat dry the mushrooms. Coarsely slice. Heat butter and oil in a large wide skillet and add the mushrooms. Let them cook and release what water they will, over medium-high heat. When water has evaporated, reduce to medium heat and add the leek and garlic.

Let the mixture cook for 3-5 minutes, so the mushrooms brown up just a bit, and the leek softens.

Now add the cream and raise the heat a bit to bring to a most gentle boil - stirring very regularly.

Allow the sauce to simmer at the boil a minute or two and then add the wine. Bring back to a gentle boil and allow the sauce to reduce to a thickened consistency, ready for serving. When ready, remove from the heat.

Meanwhile, salt and pepper the pork cutlets to taste. Dredge in the flour and shake off any extra flour. Heat a few tablespoons canola oil in a wide skillet to high.

Add the cutlets, and cook about 3-5 minutes per side, until crispy brown on both sides, and just cooked through.

Set aside on a plate.

Plate each cutlet and with chanterelle cream sauce, garnished with fresh basil and serve with your favorite side. Here I served with faro and eggplant pilaf. Serves 2.

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