Chanterelle-Marsala Sauce

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.

• Ready In: 25 mins
• Serves: 2-4
• Yields: 2 cups sauce

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.