Chanterelle Mushroom Sauce with Gorgonzola

So delicious you'd think the chanterelle mushrooms were magic.

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups sherry wine
• 1 cup vegetable broth
• 0.25 cup crumbled Gorgonzola cheese, or to taste
• 4 cups diced chanterelle mushrooms
• 1 tablespoon salt-free seasoning blend
• 0.5 teaspoon ground black pepper

Steps

1. 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.
2. 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.