Chanterelle-Marsala Sauce

3
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 3 servings
OK

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 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 & Variations


No special items needed.

Related

JostLori

This was a very rich sauce, and easy to prepare. I found it to have a tad bit too much marsala for our taste, and will decrease the amount the next time. I also added a bit of chicken broth to thin the sauce a little. We made this along with some pounded out chicken breast slices, which added to the richness of the sauce since I used the same pan for everything. Will definitely make again with a few tweaks! Thanks for posting, Mikekey!

review by:
(12 Oct 2014)