Chanterelle Gravy
Ingredients
-
1/2 lb chanterelles, diced fine
-
1 large shallot, diced fine
-
Fresh basil – 1/4 cup (or another favorite herb like thyme)
-
Olive oil
-
Butter
-
Chicken/turkey stock (preferably bone broth with gelatin developed)
-
1/4 cup gelatin bone broth (for cooking step)
-
3 tbsp brewers yeast
-
1 tsp garlic powder
-
1 1/2 tsp onion powder
-
Salt & pepper to taste
Instructions
-
Dry Saute: Dry sauté the chanterelles on low-to-medium heat until excess liquid is gone. Be careful not to burn or allow mushrooms to stick to the pan.
-
First Oil/Season: Add a little butter, just enough to prevent sticking, along with salt and pepper.
-
Shallots: In another pan (or the first one wiped out), put and add 4 tbsp olive oil. When heated to medium, add the diced shallots, finely chopped basil, salt, and pepper to taste. Add olive oil as needed.
-
Combine: When the shallots are transparent, add the diced chanterelles, about 1/4 cup gelatin bone broth, 3 tbsp brewers yeast, and 1 tsp garlic powder.
-
Simmer: Turn the heat a bit lower to allow flavors to develop and blend together.