Chanterelle Shallot Poultry Sauce

• 1 oz. Dried Chanterelle Mushrooms - Produce
• 4 Cups Imagine Chicken Stock - Aisle 2
• 1 Cup Medium-Dry sherry (or Madeira)
• 1.2 Cup Horizon Organic Butter - Aisle 1
• 1 Cup Organic Shallots, minced - Produce
• 1/4 Cup Organic Parlsey, minced - Produce
• 1/2 Cup King Arthur's All-Purpose Flour - Aisle 2
• 1/4 Tsp. Frontier Organic Nutmeg - Bulk Herbs & Spices
• 1/4 Tsp. Frontier Organic Black Pepper - Bulk Herbs & Spices
• 1/2 Tsp. Hain Salt - Aisle 2

Simmer the chanterelles in 2 cups chicken stock for 20 minutes Strain out the mushrooms. But reserve the precious stock! Slice the mushrooms as thinly as you can.

Skim off the fat from your roasting pan, and add the sherry, scraping up and incorporating the dark matter on the bottom. Then simmer until the sherry is reduced by half.

Add the remaining chicken stock and mushroom liquid, and heat up.

In the butter, saute the shallots, nutmeg, pepper, and salt for 5 minutes. Add the flour, and without browning, cook gently for 5 minutes.

While constantly whisking, slowly add the heated sherry/chicken stock mix. Beat until smooth, bring to boil, then simmer for 5 minutes.

Stir in the parsley and mushrooms, and cook for 5 minutes. Before serving, you can add a few tablespoons of sherry and butter, mixing them in off the heat.