Chanterelle Gravy with Tarragon

At over $30 per lb, the chanterelle is a special occasion mushroom that has earned the nickname 'queen of the woods'. In this elegant pan gravy, aromatics like shallot and tarragon build flavour, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami. Ladle it liberally on your turkey, then on toasted sandwich bread topped with a poached egg the day after.

3 Tbsp. unsalted butter
1 shallot, minced (1/3 cup)
½ lb chanterelle mushrooms, larger ones minced, smaller ones halved lengthwise (about 2½ packed cups total)
kosher salt
white pepper, freshly ground
2 oz sweet Madeira or Marsala wine (¼ cup)
3 Tbsp. instant flour, such as Wondra
2½ cups turkey stock, preferably homemade, or low-sodium chicken broth
1 Tbsp. fresh tarragon leaves, packed, thinly sliced

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, 7-9 minutes.

Add wine and boil until mostly evaporated, 1-2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a golden-brown film forms on bottom of pan, 1½-2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7-10 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.

Makes about 3½ cups.

Cook's Notes: Serve with roast turkey, dressing, and mashed potatoes, or, for a delicious savoury breakfast, generously ladle some over thick slices of toasted sandwich bread, such as shokupan, and top with a poached egg and fresh tarragon.