Chanterelle Mushroom Sauce with Gorgonzola

european french sauce soup side sweet spicy sour bitter savory umami medium fast

Prep

19 min

Cook

67 min

Total

86 min

Ingredients (8)

3 tablespoons unsalted butter g

3 tablespoons all-purpose flour g

2 cups sherry wine g

1 cup vegetable broth g

¼ cup crumbled Gorgonzola cheese, or to taste g

4 cups diced chanterelle mushrooms g

1 tablespoon salt-free seasoning blend g

½ teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.

Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.