Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1 shallot, minced
• 3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped
• 1/4 cup instant flour such as Wondra or Shake & Blend
• 3 cups Turkey Stock
• Kosher or sea salt
• Freshly ground white pepper

Instructions

1. In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
2. Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
3. Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.