Chanterelle Mushroom Gravy

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: Serves 4

1 lb. chanterelle mushrooms, cleaned and chopped

2 cloves garlic

1/4 cup olive oil

3 Tablespoons all purpose flour

1 1/2 cups chicken broth (or you can use vegetable broth)

3/4 cup light cream

1 Tablespoon pure lemon juice (optional-this gives the gravy a tangy flavor)

salt and pepper to taste

Directions

1. This gravy does not take very long to prepare as the mushrooms cook quickly.

2. Start by cleaning the mushrooms. Fill a sink with cold water and using a knife and a little scrubbing tool wash the dirt off the fronts and backs of the mushrooms.

3. Smash the garlic and cut into small pieces.

4. Chop the mushrooms into bite sized pieces.

5. Melt one tablespoon of butter into the frying pan over medium heat. Add the garlic and cook for one minute.

6. Add the mushrooms and cook for 4-5 minutes. As Chanterelles are a delicate mushroom they do not take very long to cook and you should not cook for more than 5 minutes.

7. Transfer the cooked mushrooms to a plate.

8. Make the roux next by melting the remaining butter over medium low heat, stirring to keep from burning.

9. Add the flour and whisk in and cook for one to two minutes, watch carefully it does not burn. If necessary turn down the heat to low.

10. Add the chicken broth, pure lemon juice and cream to the pan and using a whisk, keep stirring while it is cooking and thickening. Work constantly so you do not get any lumps.

11. Season with a little salt and pepper to taste, and stir in.

12. Stir in the cooked onions and let the mixture simmer on low for 5 minutes.

Tip: If the broth gets too thick you can always thin it down with a little water or cream.

Serving Idea - Combine with this Basic Pasta Recipe

and Basic Boiled Carrots.

ENJOY!

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