makes about 4 cups
Ideally, I use 2 pans to make this gravy. The good news is that the chanterelles can be cooked ahead, eliminating the need for both pans taking up precious stove real estate when you are trying to pull together your gravy. In fact, the gravy itself re-heats nicely if you want to make the whole thing in advance.
2 Tbsp. extra virgin olive oil
½ pound chanterelle mushrooms (or substitute other wild mushrooms), cleaned and sliced
2 Tbsp. chopped shallot or leek
1 tsp. fresh chopped marjoram or thyme, optional
salt and freshly ground black pepper to taste
⅓ cup Madeira or sherry
4 Tbsp. butter
½ pound shiitake mushrooms, sliced
⅓ cup all-purpose flour
4 cups mushroom broth, poultry broth, vegetable broth, or meat broth
- Heat the olive oil in a skillet over a high flame. When the oil is quite hot (shimmering but not smoking), add the sliced chanterelle mushrooms and cook over high heat, stirring often, until all the liquid that the mushrooms give off cooks away. Reduce the heat to medium and stir in the shallot or leek and the fresh herbs. Cook for about 5 more minutes, until the aromatics are tender and the mushrooms are thoroughly cooked and beginning to brown.Season with salt and freshly ground pepper. Increase the heat once again to high, then add the Madeira or Sherry. Let the wine bubble away, then remove the pan from the heat.
- Next, or simultaneously, add the butter to a wide saucepan and heat over a medium-high flame. Add the shiitake mushrooms and cook, stirring occasionally, until the mushrooms are nicely browned. Season with salt and pepper, then stir in the flour. Cook for a couple of minute, moving the ingredients around with your spoon, until the flour begins to brown lightly. Stir in the broth. Bring the gravy to a boil, add in the cooked chanterelle mushrooms, then reduce the heat and simmer until thickened to your liking, about 20 minutes.
recipe by Chef Kathryn Yeomans
The Farmer’s Feast
Find the complete blog post and other recipes here (link).