Pork Rib in Chanterelle Mushroom Gravy

Ingredients

• 4 pounds pork ribs
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups chanterelle mushrooms, chopped
• 1 cup beef broth
• 1 tablespoon cornstarch
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F.
2. Place the pork ribs in a large baking dish.
3. Pour the white wine over the ribs and cover the dish with aluminum foil.
4. Bake for 1 hour, or until the ribs are tender.
5. Remove from the oven and set aside.
6. In a large skillet, heat the olive oil over medium-high heat.
7. Add the onion and garlic and sauté until the onion is softened and lightly browned, about 5 minutes.
8. Add the thyme and rosemary and sauté for 1 minute.
9. Add the chanterelle mushrooms and sauté for 5 minutes, or until the mushrooms are softened.
10. Add the beef broth and bring to a simmer.
11. In a small bowl, mix together the cornstarch and 1 tablespoon of cold water to form a slurry.
12. Add the slurry to the skillet and stir until the gravy has thickened.
13. Add the pork ribs to the skillet and stir to coat with the gravy.
14. Season with salt and pepper to taste.
15. Simmer for 10 minutes, stirring occasionally, until the pork ribs are heated through.
16. Serve the pork ribs in the chanterelle mushroom gravy with your favorite sides.

Interesting Facts

• Chanterelle mushrooms are named for their shape, which resembles a trumpet.
• Chanterelles are usually found in the summer and fall months in North America.
• Chanterelle mushrooms have a unique flavor that is described as woodsy, nutty, and earthy.
• Pork ribs are a great source of protein, vitamin B12, and phosphorus.