Sometimes people neglect the sauce and gravy element of their meal, it becomes an after thought. Well not in my house as a Northern lass I don't hold with dry dinner. This is such a simple recipe to prepare and works well with a number of veggie or meat options. I have it on good authority from my meat loving pals that this would be, "grand with chicken or beef", so there you have it.
you will need;
200g button mushrooms
200ml dry cider
100ml vegetable stock
3tbsp crème fraîche
2tsp dried tarragon
salt and pepper
- Finely slice the shallots and mushrooms. Gently fry in the butter over a low heat until the shallots start to brown and become soft and the mushrooms release their liquid.
- Add the cider, stock and tarragon.
- Cook the simmer the sauce until it has reduced by a third.
- Take off the heat, stir through the crème fraîche and season to taste.