Madeira and Chanterelle Mushroom Sauce

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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