Chanterelle-Marsala Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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A rich sauce for chicken or pasta. If chantrelles are not in season, use dried (soak them first) or other fresh mushrooms. As suggested by a reviewer, replace some of the marsala with broth if you feel the wine flavor would be too strong. Ingredients:
4 tablespoons butter |
1 shallot, peeled and minced |
1 garlic clove, peeled and minced |
3/4 lb chanterelle mushroom, chopped |
2 tablespoons flour |
2 teaspoons flour |
1/4 teaspoon paprika |
1/4 teaspoon salt |
fresh ground pepper, to taste |
1 1/4 cups marsala |
Directions:
1. Melt butter in heavy skillet over medium heat. Add the shallots and garlic; sauté 5 minutes. Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes. Spoon out mushrooms and keep warm.
2. Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute. Stir in the Marsala and whisk until blended. Add mushrooms back to mixture and simmer 5 minutes.
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