Saturday, February 12, 2011

Apple Cider Cream Sauce

We had some guests over the other night, and I wanted to revisit this recipe...kind of a blast from the past...  I made it with chanterelles frozen from this fall.  It was super yummy.

This is a great sauce for pork, but is also really good on chicken, potatoes, or a spoon.

Apple Cider Cream Sauce
yield: 2 cups

4 T unsalted butter
3 shallots, minced
½ # mushrooms, coarsely chopped
2 cups dry hard apple cider
6 T crème fraiche
salt and pepper to taste

In a medium saucepan, melt the butter.  Add the shallots and sauté until softened.  Add the mushrooms and cook for five minutes.  Add the cider, reduce, then add the crème fraiche and simmer until a good sauce consistency.  Season with salt and pepper, and serve.

Note: you can strain out the mushrooms and shallots with a fine sieve before serving for a more refined result. 

No comments:

Post a Comment