Chanterelle Mushroom Gravy Recipe

Chanterelle Mushroom Gravy Recipe

  • 4 tablespoons (½ stick) unsalted butter
  • 1 shallot, minced
  • ¾ pound chanterelle mushrooms, wiped or brushed clean and finely chopped
  • ¼ cup instant flour such as Wondra or Shake & Blend
  • 3 cups Turkey stock for Gravy
  • Kosher or sea salt
  • Freshly ground white pepper
  1. In a 2½-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
  2. Meanwhile, in a small bowl or measuring cup, whisk together the flour and ½ cup of the stock until the flour is dissolved.
  3. Add the remaining 2½ cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
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