This is a recipe that I kind of threw together this past weekend while cooking a pork loin roast dinner
for my friends with roasted garlic mashed potato's....when I discovered that I
did not have a sauce for the meat I improvised and the results
were surprisingly tasty so I thought I would share
Chanterelle Apple Sauce Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 1 shallot, minced
- 3/4 pound chanterelle mushrooms, wiped clean and finely chopped
- 1 cup granny smith apples
- 1 TBSP Balsalmic Vinegar
- 2 Cup Chicken Stock
- 1 Cup Gewurtzraminer
- Kosher or sea salt (to taste)
- Freshly ground white pepper (to taste)
In saute pan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the apples and mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
Add the remaining ingredients to the mushrooms in the pan and bring to a simmer. reduce until the sauce begins to thicken slightly, about 5 minutes or more. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.
I had some sauce left over so I saved it for the next day's left overs and it was just fine so to make in advance: The Sauce can be made up to 1 day in advance. Cover and refrigerate. Reheat gently just before serving. Be sure not to overheat or your sauce will break.
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