Chanterelle Mushroom Sauce Recipes

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
• Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

Steps:

• 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.
• 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.