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Chanterelle Gravy with Tarragon
Credit:
David Malosh
Recipe Summary
total: 35 mins
Yield: Makes about 3 1/2 cups
Ingredients
Ingredient Checklist
3 tablespoons unsalted butter
1 shallot, minced (1/3 cup)
1/2 pound chanterelle mushrooms, larger ones minced, smaller ones halved lengthwise (about 2 1/2 packed cups total)
Kosher salt and freshly ground white pepper
2 ounces sweet Madeira or Marsala wine (1/4 cup)
3 tablespoons instant flour, such as Wondra
2 1/2 cups turkey stock, preferably homemade, or low-sodium chicken broth
1 tablespoon packed thinly sliced fresh tarragon leaves
Cook's Notes
Serve with roast turkey, dressing, and mashed potatoes, or, for a delicious savory breakfast, generously ladle some over thick slices of toasted sandwich bread, such as shokupan, and top with a poached egg and fresh tarragon.
Gallery
Chanterelle Gravy with Tarragon
Credit:
David Malosh
Recipe Summary
total: 35 mins
Yield: Makes about 3 1/2 cups
Gallery
Chanterelle Gravy with Tarragon
Credit:
David Malosh
Chanterelle Gravy with Tarragon
Credit:
David Malosh
Chanterelle Gravy with Tarragon
Recipe Summary
total: 35 mins
Yield: Makes about 3 1/2 cups
Recipe Summary
total: 35 mins
Yield: Makes about 3 1/2 cups
total: 35 mins
total:
35 mins
Yield: Makes about 3 1/2 cups
Makes about 3 1/2 cups
Ingredients
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, minced (1/3 cup)
- 1/2 pound chanterelle mushrooms, larger ones minced, smaller ones halved lengthwise (about 2 1/2 packed cups total)
- Kosher salt and freshly ground white pepper
- 2 ounces sweet Madeira or Marsala wine (1/4 cup)
- 3 tablespoons instant flour, such as Wondra
- 2 1/2 cups turkey stock, preferably homemade, or low-sodium chicken broth
- 1 tablespoon packed thinly sliced fresh tarragon leaves
Directions
Melt butter in a saucepan over medium heat. Add shallot and mushrooms; season with salt. Cook, stirring occasionally, until tender and golden brown in places, 7 to 9 minutes.
Add wine and boil until mostly evaporated, 1 to 2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a golden-brown film forms on bottom of pan, 1 1/2 to 2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7 to 10 minutes.
Stir in tarragon and season with salt and white pepper. Serve, or refrigerate in an airtight container up to 3 days. Rewarm in a saucepan over medium-low heat before using.
Cook's Notes
Serve with roast turkey, dressing, and mashed potatoes, or, for a delicious savory breakfast, generously ladle some over thick slices of toasted sandwich bread, such as shokupan, and top with a poached egg and fresh tarragon.
Cook’s Notes
Serve with roast turkey, dressing, and mashed potatoes, or, for a delicious savory breakfast, generously ladle some over thick slices of toasted sandwich bread, such as shokupan, and top with a poached egg and fresh tarragon.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chanterelle Gravy with Tarragon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Chanterelle Gravy with Tarragon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
