At over $30 a pound, the chanterelle is a special occasion mushroom that has earned the nickname 'queen of the woods'. In this elegant pan gravy, aromatics like shallot and tarragon build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami. Ladle it liberally on your turkey, then on toasted sandwich bread topped with a poached egg the day after.

Martha Stewart Living, November 2020

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Credit: David Malosh

Recipe Summary

total:
35 mins
Yield:
Makes about 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Add shallot and mushrooms; season with salt. Cook, stirring occasionally, until tender and golden brown in places, 7 to 9 minutes.

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  • Add wine and boil until mostly evaporated, 1 to 2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a golden-brown film forms on bottom of pan, 1 1/2 to 2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7 to 10 minutes.

  • Stir in tarragon and season with salt and white pepper. Serve, or refrigerate in an airtight container up to 3 days. Rewarm in a saucepan over medium-low heat before using.

Cook's Notes

Serve with roast turkey, dressing, and mashed potatoes, or, for a delicious savory breakfast, generously ladle some over thick slices of toasted sandwich bread, such as shokupan, and top with a poached egg and fresh tarragon.

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