White Wine and Chanterelle Sauce

White Wine and Chanterelle Sauce is a gorgeous sauce for both poultry and meats. Served with chicken, beef or pork on a bed of fluffy rice for a perfect dish. This easy sauce is ready in 20 minutes and serves 4 people. Also serve with potatoes and seasonal veg or with your favourite pasta. Swap the white wine for red wine and the chicken stock for beef stock for a new flavour again. This dish is versatile but each option is packed with flavour.

White Wine and Chanterelle Sauce

Superbly flavoured sauce that creates a dish out of a meal.

5 from 67 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Sauce

Cuisine: French

Keyword: Alcohol, Dairy, Herbs, Mushroom, Stock

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 Portions

Calories: 210kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

Mushrooms

• 2 oz unsalted butter
• 2 cups chanterelle mushrooms sliced

Sauce

• ½ oz unsalted butter
• 2 medium shallots peel/sliced
• ¼ cup white wine drinkable
• 2 cup chicken stock or vegetable stock
• ½ tsp tarragon
• 1/2 tsp parsley
• 1 tbsp corn starch
• salt to taste
• ground black pepper to taste

Instructions

• Put a frying pan over a medium heat and add the butter.
  2 oz unsalted butter
• Add the chanterelle mushrooms and sauté until soft. Remove the mushrooms from the pan and put to one side for now. Place foil over them to keep them warm.
  2 cups chanterelle mushrooms
• Add the tablespoon of butter to the pan and add the diced shallots cooking until translucent and softened.
  ½ oz unsalted butter, 2 medium shallots
• Add the white wine, parsley and tarragon and reduce the heat until it starts to simmer. Leave for 1 – 2 minutes until the sauce has reduced in volume.
  ¼ cup white wine, ½ tsp tarragon, 1/2 tsp parsley
• Add the corn starch to the stock/broth and stir to combine before adding to the sauce. Increase the heat until it starts to boil. Continue to stir until the sauce thickens.
  1 tbsp corn starch, 2 cup chicken stock
• Add the mushrooms back to the pan and stir to heat up.
• Taste and season accordingly with salt and pepper.
  salt, ground black pepper

Nutrition

Calories: 210kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 179mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg