Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Clean the mushrooms and slice them about 5 mm thick. Finely chop the shallot and parsley.
Brown the mushrooms
Heat the oil and butter in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally. Wait for them to release their liquid and for it to evaporate; the edges of the mushrooms should be browned.
Soften the shallot and reduce the cider
Add the shallot and cook for 2 minutes, until softened and translucent. Pour in the apple cider and let it simmer gently for 5–6 minutes, until its volume has reduced by about half.
Make the sauce creamy
Stir in the vegetable stock and cream. Simmer gently over low heat for 5–6 minutes, stirring occasionally, until the sauce lightly coats a spoon. Do not let it boil vigorously.
Season and serve
Remove the skillet from the heat. Stir in the Dijon mustard, lemon juice, salt, black pepper, and parsley. Taste: the sauce should be creamy, appropriately salty, and finish with a gently bright tang. Serve warm.
