Chanterelle Mushroom Sauce with Gorgonzola

Name: Chanterelle Mushroom Sauce with Gorgonzola
Total time: 45
Yield: 5
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups sherry wine; 1 cup vegetable broth; ¼ cup crumbled Gorgonzola cheese, or to taste; 4 cups diced chanterelle mushrooms; 1 tablespoon salt-free seasoning blend; ½ teaspoon ground black pepper

Recipe by SamnGoodSauce from allrecipes.com

Dinner 45 Mins.

Ingredients

5 servings

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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
•

2 cups sherry wine
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1 cup vegetable broth

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¼ cup crumbled Gorgonzola cheese, or to taste
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4 cups diced chanterelle mushrooms
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1 tablespoon salt-free seasoning blend
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½ teaspoon ground black pepper

Instructions

Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.