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 minced shallots
- 8-10 ounces chanterelle mushrooms or brown mushrooms, fresh or dried and reconstituted, stems sliced off flush and 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 heat.
- 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 to appear. 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.