The complex, peppery flavor of chantrelles makes the best vegetable-based gravy I have ever tasted. The gravy’s rich flavor puts an epicurean twist on the standard comfort foods: breaded chicken and mashed potatoes.
1 med to large onion, chopped
2 cloves of minced garlic
2-4 cups sliced chanterelle mushrooms
4 Tbsp butter
1/4 cup flour
1/2 cup marsala
2 – 4 cups liquid vegetable or chicken broth
Start by frying the onions in a little bit of butter over medium heat until they turn translucent and start to brown. Then add the garlic and let it cook for a minute before adding the chantrelles and lower the heat. Add more butter if necessary, but the mushrooms should release a lot of liquid while they cook. Add the seasoning and once all the liquid has evaporated, pour in the marsala.
In separate pan melt 4 tbsp of butter and then add the flour and stir constantly to create a roux. It will need to brown for a few minutes, but you will know it is done by the Playdoh-like aroma.
At this point you can add the marsala mixture to the roux and stir to combine. It will probably be too thick so slowly start adding the broth. If you are using vegetable broth, which can be quite salty, I recommend adding half broth, half water to the gravy. Continue to simmer the mixture on medium to low heat and stir until it reaches the desired consistency.
1-2 lbs raw chicken bread
1 cup original bread crumbs (or make your own)
Cut the raw chicken breast into strips and rub it with flour to dry it out a bit. Crack the egg into a bowl and beat it with a fork to an even consistency. Put half of the bread crumbs in the bottom of a plastic bag (make sure it doesn’t have any holes). Dip each strip of raw chicken in the egg (the flour helps it absorb the egg better) and then place it at the bottom of the bag. Sprinkle the remaining bread crumbs on top of the chicken strips. Then add a little air to the bag so the chicken can move around, twist securely, and shake until all the chicken is evenly coated. Place the chicken strips on a lightly buttered oven safe pan and bake at 350 degrees for 25-30 minutes. Cut open the fattest part of the strip with a knife to check for doneness.
4-6 potatoes (or about 1.5 per person)
1/4 cup milk
4 tbsp butter
4 tbsp sour cream
garlic salt, pepper, chives to taste
Scrub the potatoes, but don’t peel the skins, which hold most of the nutrients. Put them in a pot and fill it with water to cover the potatoes plus 1 inch. Place the pot on your stove top and then boil the potatoes until soft and easy to puncture with a knife (about 30 minutes). A good indicator of doneness is the cracked peel, which is another good reason to leave the skin on. When they are done drain off the water (or reserve it for the gravy) and mash the potatoes. You can remove some of the skins at this point if you like. Then mix in the sour cream and butter and slowly add the milk as needed. Add the seasoning to taste and add more butter, milk, or sour cream if desired.