Braised pork shoulder with chanterelles
Pork second courses
A few months ago, I picked up some nice chanterelles at my neighborhood farmers’ market, which I cooked with a spatchcocked braise-roasted chicken, in a light Madeira sauce. It tasted so good, a few weeks later I used the same combination with a braised pork shoulder, although I added the mushrooms much later in the process, given the long cooking time. If you can’t get chanterelles, medium white or brown mushrooms work well, too. You could also use a mixture of dried wild mushrooms. Rehydrate them first in water and add them about half way through the cooking. Enjoy!! - AntoniaJames
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