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Nutrition Facts
Serving Size 1 (961g) Recipe makes 2 servings
Calories 910
Calories from Fat 213		(23%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 14.7g	73%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 501mg		20%
Potassium 1337mg		38%
Total Carbohydrate 36.0g		12%
	Dietary Fiber 2.1g	8%
	Sugars 8.7g
Protein 7.5g		14%
detailed view... how is this calculated?

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Chanterelle-Marsala Sauce

Recipe #159174 | 25 min | 10 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: mikekey
Mar 9, 2006

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.

SERVES 2 -4 , 2 cups sauce (change servings and units)

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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Featured Reviews for This Recipe

From: Maito

On Sep 20, 2008

This was good, 1/4 recipe was plenty for two chicken breasts. It does have a strong alcohol taste though, so some people might want to use broth for half of the wine. You might also try cooking it over low heat, my liquid evaporated and it got very thick almost immediately. Thanks, Mikekey!

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From: Lavender Lynn

On Aug 1, 2008

Sorry, no Chanterelles available at the moment, so we used ordinary mushrooms — delicious anyway. Some younger family members found the wine flavor too strong, since alcohol was still evident when served, but the subtle undercurrent of caramelized shallot and garlic overshadows any shortcoming. Made for Photo Tag July 2008.

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From: Jewelies

On Jan 22, 2008

Yum! I used a normal onion, smokey paprika and more garlic. Excellent served over our steaks tonight. Another winner, thank you mikekey.

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From: Angela Dawn

On Oct 18, 2007

This was SO delicious! My DH went pheasant hunting last weekend and brough home two birds and a sack full of fresh chanterelle's he had picked. So I baked the birds in olive oil and salt and pepper and served them smothered in this sauce. It was TO DIE FOR! I added a little too much flour and it was more like a gravy then an actual sauce, but it was devine. I used European style butter so it was super rich and made up for the leaness of the wild bird. Will DEFINATELY make again!!!

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