Ingredients for Chanterelle Marsala Sauce
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How to Make Chanterelle Marsala Sauce
- Melt 2 tablespoons of butter in a heavy skillet over medium heat.
- Add 1/2 cup finely chopped shallots and 2 cloves minced garlic.
- Sauté for 5 minutes, or until softened.
- Add 8 ounces of chanterelle mushrooms (fresh or 1/4 cup dried, rehydrated) and sauté for 5-7 minutes, or until they release their liquid and begin to brown slightly.
- Carefully remove the mushrooms from the skillet and set aside, keeping them warm.
- Whisk together 2 tablespoons of all-purpose flour, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the skillet.
- Gradually whisk in 1/2 cup Marsala wine (or a combination of Marsala and chicken broth) until smooth and fully incorporated.
- Return the mushrooms to the skillet. Simmer for 5 minutes, or until the sauce has thickened to your desired consistency.
- Serve immediately over your favorite chicken or pasta dish.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
37g
Fat
73g
Carbs
11g
