Ingredients
3 tablespoons unsalted butter
1 shallot, minced (1/3 cup)
1/2 pound chanterelle mushrooms, larger ones minced, smaller ones halved lengthwise (about 2 1/2 packed cups total)
Kosher salt and freshly ground white pepper
2 ounces sweet Madeira or Marsala wine (1/4 cup)
3 tablespoons instant flour, such as Wondra
2 1/2 cups turkey stock, preferably homemade, or low-sodium chicken broth
1 tablespoon packed thinly sliced fresh tarragon leaves
Preparation
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.
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.
