Best 2 Chanterelle Mushroom Gravy Recipes

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Indulge in the delightful flavors of chanterelle mushrooms transformed into a luscious gravy, the perfect accompaniment to elevate your culinary creations. This versatile sauce can be effortlessly prepared using fresh or dried chanterelles, offering a symphony of earthy, nutty, and slightly peppery notes that will tantalize your taste buds. With two delectable recipes to choose from, you can create a classic French-inspired chanterelle mushroom gravy or a creamy vegan version, both guaranteed to impress even the most discerning palate. Whether you're looking to elevate a simple steak, roast chicken, or pasta dish, these chanterelle mushroom gravy recipes will add a touch of elegance and sophistication to your meals.

Let's cook with our recipes!

JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY



Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy image

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

Provided by Diane Morgan

Categories     Berry     Garlic     Mushroom     Onion     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     Dinner     Christmas Eve     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 20, depending on the size of the turkey

Number Of Ingredients 10

1 large yellow onion, chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Freshly ground pepper
One 12-to 16-pound brined turkey made with Juniper Brine
1/2 cup (1 stick) unsalted butter, melted
Chanterelle Mushroom Gravy

Steps:

  • Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
  • Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
  • Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
  • Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
  • When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
  • Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
  • Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.

CHANTERELLE MUSHROOM GRAVY



Chanterelle Mushroom Gravy image

Provided by Diane Morgan

Categories     Sauce     Mushroom     Sauté     Thanksgiving     Shallot     Simmer     Butter

Yield Makes about 3 cups

Number Of Ingredients 7

4 tablespoons (1/2 stick) unsalted butter
1 shallot, minced
3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped
1/4 cup instant flour such as Wondra or Shake & Blend
3 cups Turkey Stock
Kosher or sea salt
Freshly ground white pepper

Steps:

  • In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
  • Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
  • 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.

Tips:

  • Use fresh chanterelle mushrooms for the best flavor. If you can't find fresh chanterelles, you can use dried chanterelles, but be sure to soak them in warm water for at least 30 minutes before using.
  • Clean the chanterelle mushrooms thoroughly before using. Use a soft brush to remove any dirt or debris from the mushrooms.
  • Slice the chanterelle mushrooms thinly. This will help them to cook evenly.
  • Use a heavy-bottomed pan to make the gravy. This will help to prevent the gravy from burning.
  • Cook the chanterelle mushrooms over medium heat until they are browned. This will help to bring out their flavor.
  • Add the white wine to the pan and cook until it has reduced by half. This will help to deglaze the pan and add flavor to the gravy.
  • Add the chicken broth, cream, and seasonings to the pan. Bring the mixture to a simmer and cook for 15 minutes, or until the gravy has thickened.
  • Serve the chanterelle mushroom gravy over your favorite dishes, such as roasted chicken, pork, or fish.

Conclusion:

Chanterelle mushroom gravy is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With its rich, earthy flavor and creamy texture, chanterelle mushroom gravy is sure to be a hit with your family and friends.

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