Chanterelle-Marsala Sauce
Recipe: #11899
January 17, 2014
Categories: Sauce, Savory Sauces, Mushrooms, No Eggs, Wine, Butter/Margarine, , more
"A rich sauce for chicken or pasta. If chanterelles are not in season, use dried (soak them first) or other fresh mushrooms. I have altered the original amount of marsala called for, since one reviewer pointed out it tasted of too much wine. I made up the difference in liquid by adding broth, also at her suggestion. Thanks, Lori."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (458.3 g)
- Calories 682.5
- Total Fat - 55.5 g
- Saturated Fat - 25.3 g
- Cholesterol - 144.4 mg
- Sodium - 2912.7 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 1.1 g
- Sugars - 1.6 g
- Protein - 29.7 g
- Calcium - 45.6 mg
- Iron - 2.5 mg
- Vitamin C - 7.5 mg
- Thiamin - 1 mg
Step by Step Method
Step 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.
Step 2
Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute.
Step 3
Stir in the Marsala and whisk until blended. Thin sauce as needed with broth.
Step 4
Add mushrooms back to mixture and simmer 5 minutes.
Tips
No special items needed.
1 Reviews
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