Chanterelle-Marsala Sauce
"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."
photo by EllenLav
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
2 cups sauce
- Serves:
- 2-4
ingredients
- 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
directions
- 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.
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Reviews
-
I think this is great, but had a little trouble with my roux....guess it was a little too high of a heat so I needed more liquid. I added a touch more marsala then water. It overwhelmed or watered down the Chanterelle taste (I'm not sure which) too much making what should have been a great sauce into a good sauce. I served this over pan-seared lamb tenderloin, which paired with it very well.<br/>I've made roux a number of times with mixed success (from recipes). I'd love to watch and question someone who knows the technique well. Even with my lack of technique and possible too high of heat, I wondered if there should be more liquid included in this recipe.<br/>I will try it again. -
This was good, 1/4 recipe was plenty for two chicken breasts. It does have a strong alcohol taste though, so some people might want to use broth for half of the wine. You might also try cooking it over low heat, my liquid evaporated and it got very thick almost immediately. Thanks, Mikekey! -
Sorry, no Chanterelles available at the moment, so we used ordinary mushrooms -- delicious anyway. Some younger family members found the wine flavor too strong, since alcohol was still evident when served, but the subtle undercurrent of caramelized shallot and garlic overshadows any shortcoming. Made for Photo Tag July 2008. -
Yum! I used a normal onion, smokey paprika and more garlic. Excellent served over our steaks tonight. Another winner, thank you mikekey. -
This was SO delicious! My DH went pheasant hunting last weekend and brough home two birds and a sack full of fresh chanterelle's he had picked. So I baked the birds in olive oil and salt and pepper and served them smothered in this sauce. It was TO DIE FOR! I added a little too much flour and it was more like a gravy then an actual sauce, but it was devine. I used European style butter so it was super rich and made up for the leaness of the wild bird. Will DEFINATELY make again!!!
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Tweaks
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I too served this over chicken tonight for dinner and used fresh mushrooms. I used margarine instead of butter and it worked just fine. I used 1 cloves of garlic to this recipe that I cut down by about 1/4. Very tasty sauce that would be great over rice or pasta as well.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
