A special dish and it is easy to prepare!
- Prep Time : 20 minutes
- Cook Time : 60 minutes
Salt and pepper the fillets, brush with mustard and fry in a little oil and water. Add the rosemary during cooking. Remove the meat when tender. Put the leek into the juices and cook a little, add the prepared chanterelles. You can halve the larger mushrooms but be aware that they shrink during cooking. When they have softened, remove with a slotted spoon and set aside.
Combine 2 dessertspoons of flour with 200 ml water and blend into the juices. Bring to the boil, then return the leeks and mushrooms to the sauce and bring up to the boil. Serve with steamed potatoes and the pork fillets.