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Chanterelle Wine Sauce
Makes 6 servings
*1 tbls. olive oil
*8 oz. chanterelle mushrooms or a mix of other wild mushrooms, sliced
*2 shallots, chopped
*1 cup chicken stock
*1/2 cup dry white wine
*1/2 tsp. dried thyme
*Salt and freshly ground black pepper
*1 tbls. butter
1Heat olive oil in skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are light brown and softened, about 5 minutes. Using a slotted spoon, remove mushrooms to a plate.
2Add chicken stock, wine and thyme to skillet. Season with salt and pepper. Bring to a boil. Reduce to sauce consistency. Swirl in butter. Return mushrooms and any collected juices to the pan. Simmer until heated through.