Madeira and Chanterelle Mushroom Sauce
A very simple, elegant sauce to add to your culinary repertoire, serve this with
Cindy Pawlcyn's Chicken
Roulade with Walnut and Currant Cornbread Stuffing.
- 6 tablespoons butter
- 3 tablespoons shallots, minced
- 8-10 ounces chanterelle mushrooms or brown mushrooms, fresh or dried, reconstituted, stems sliced off flush, quartered
- 4 ounces Madeira wine
- 2-2 1/2 cups chicken stock (low-sodium is preferred)
- Salt and white pepper to taste
- 3 tablespoons butter
- In a sauté pan over medium heat, melt the 6 tablespoons of butter.
- Add the shallots and mushrooms and sauté until tender and golden brown.
- Carefully add the Madeira wine to deglaze the hot pan. Be careful of accidental
flaming until the alcohol has burned off. Continue to cook for 2 minutes over high
- Add the chicken stock. Season with salt and white pepper and reduce the temperature
to medium heat. Cook the sauce until it is rich and coats a spoon nicely. This will
take several minutes.
- The sauce can be made a day ahead and refrigerated.
- Just before serving, heat the sauce over medium heat until bubbles just begin
- Turn down the heat to low and finish the sauce by adding 3 tablespoons of butter,
swirling the butter gently until it melts, creating a glossy finish.
Total Time 25 Mins | Cook Time 15 Mins
Active Time 10 Mins | Serves 6
Nutrition information: 201 Calories Fat 17g Saturated Fat 11g Monounsaturated
Fat 5g Polyunsaturated Fat 1g Cholesterol 46mg Sodium 30mg Carbohydrates 5g Dietary
Fiber 0g Protein 2g
Created By Cindy Pawlcyn - Executive Chef at Mustards Grill and cookbook author
Reprinted with permission from