Golden Chanterelle Gravy
FROM
Market-Inspired Holiday Menu by Mona J.
Cascade Mycological Society
Courtesy of Peg Boulay
INGREDIENTS
2 T. butter
2-3 T. flour
1 t. butter
1 cup onions, finely chopped
4 cloves garlic, finely chopped
4 cups golden chanterelles, chopped
1/2 t. salt
1/4 t. pepper
1 t. summer savory (or fresh thyme and mint together)
2 T. sherry
2 T. fresh parsley, chopped
3 cups mushroom broth (or chicken stock or vegetable stock)
METHOD
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First make a roux: Melt 2 T. butter over very low heat, add flour, stir, cook for a few minutes, set aside.
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Saute onions in butter until translucent. Add garlic, saute briefly. Add chanterelles, saute briefly. Stir in seasonings, sherry, and parsley. Add broth and roux. Cook until thickened. Adjust seasonings.
I’ve served this gravy with turkey, stuffed peppers, shepard’s pie, and tofu-loafs. You can buy mushroom broth or make your own from dried mushrooms.