Ingredients
quart organic chicken broth
1/2 c balsamic vinegar
2-3 dry chanterelle mushrooms
1 -2 minced shallots
1 Tablespoon ancho chili
1/4 c fresh parseley
1/4 c fresh celery leaves
1/2 stick butter
Preparation
boil all the ingredients except the butter and balsamic vinegar until it is reduced to 1/2. Remove the solids by forcing through a fine sieve. add balsamic and boil to reduce by 1/3 or until the sauce starts to thicken enough to coat a spoon. whisk in the butter. Serve over fish, shellfish or steamed vegetables. It’s really good over steamed beets.
