Chanterelle Mushroom Gravy

1. 1

   In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and saute until soft but not browned, about 1 minute. Add the mushrooms and saute, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.

2. 2

   Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.

3. 3

   Add the remaining 2 1/2 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.

* Per serving · 4 servings · Values may vary.

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