Chanterelle Shallot Poultry Sauce
Doug Roese / Lakewinds Natural Foods
Very nice surprise for the Thanksgiving turkey!! Use dried chanterelles or another favorite mushroom
yield: 4 cups
Ingredients
1 oz. (two packs) of dried Chanterelle mushrooms
4 cups chicken stock
1 cup medium-dry sherry
1/2 cup butter
1 cup minced shallots
1/4 cup minced parsley
1/2 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 teaspoon salt
Instructions
Simmer the chanterelles in 2 cups chicken stock for 20 minutes. Strain out the mushrooms, BUT RESERVE the precious stock!! Slice the mushrooms as thinly as you can. Skim off the fat from your roasting pan, and add the sherry, scraping up and incorporating the dark matter on bottom. Then simmer until sherry is reduced by half. Add the remaining chicken stock, and heat up. In the butter, sauté the shallots, nutmeg, pepper, and salt for 5 minutes. Add the flour, and without browning, cook gently for 5 minutes. While constantly whisking, slowly add the heated sherry/chicken stock mix. Beat till smooth, bring to boil, then simmer for 5 minutes. Stir in the parsley and mushrooms, and cook 5 minutes. Before serving, you can add a few tablespoons of sherry and butter, mixing them in off the heat.