Description
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
- Butter
- Shallot
- Garlic Clove
- Chanterelle Mushroom
- Flour
- Paprika
- Salt
- Fresh Ground Pepper
- Marsala
Instructions
- Melt butter in heavy skillet over medium heat
- Add the shallots and garlic
- Saut 5 minutes
- Stir in the mushrooms and saut until they start to give off their liquid, about 5 minutes
- Spoon out mushrooms and keep warm
- 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