food, +
Oh, wow. ^_^
Simmered a package of chantarelle mushrooms for 40 mins, with a little garlic, pepper, and oyster sauce, reducing it to a potent liquor, thickened it, and added a good dollop of cloudberry jam, and the merest drop of balsamic vinegar, for a heavenly sweet mushroom sauce.
Then, Iberico pork strips, quickly sauteed and left to rest.
Accompanied by some instant mashed potato (hadn't realised I had no potatoes), a wodge of Romanesco cauliflower, and carrot batons.
Heaven. ^_^
food, +
@Chel I'm really pleased the sauce worked out! I /thought/ cloudberry might work well with pork, but usually mushroom sauces tend to be either just themselves (in stock, say), or creamy, not sweet.. but oh, yes, I'll be doing that again. ^_^
And Iberico pork deserves its reputation - it's basically just really well raised and bred, so it's so much tastier than the normal stuff.
(Almost took photos, but it's a cold kitchen and cool room, so I prioritised enjoying it hot =:)