Chanterelle-Marsala Sauce Recipe #159174
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.
by mikekey
25 min | 10 min prep
SERVES 2 -4 , 2 cups sauce
- 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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 159174 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars