Creamy Mushroom Sauce with Apple Cider and Mustard

Instructions

1. 1

   Prepare the ingredients

   Clean the mushrooms and slice them about 5 mm thick. Finely chop the shallot and parsley.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.