So delicious you'd think the chanterelle mushrooms were magic.
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups sherry wine
- 1 cup vegetable broth
- 0.25 cups crumbled Gorgonzola cheese , or to taste
- 4 cups diced chanterelle mushrooms
- 1 tablespoon salt-free seasoning blend
- 0.5 teaspoons ground black pepper
Instructions
-
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.
Nutrition Facts
Per serving
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