Chanterelle Mushroom Sauce with Gorgonzola
Description
This creamy chanterelle mushroom sauce has a rich and smooth flavor thanks to Gorgonzola and sherry--try it over meat, fish, or mashed potatoes.
Ingredients
•
3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 cups sherry wine
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1 cup vegetable broth
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1/4 cup crumbled Gorgonzola cheese, or to taste
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4 cups diced chanterelle mushrooms
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1 tablespoon salt-free seasoning blend
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1/2 teaspoon ground black pepper
Directions
1
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.
2
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.