Normandie Sauce


Thanks to our neighbors, Coq Au Vin French Café, at Floodgate

8oz mushrooms (your choice)

1 cup rich stock (beef, pork, or mushroom)

2 Tbsp Dijon mustard

Calvados or brandy

1/2 cup heavy cream

Salt & freshly ground black pepper


Brush mushrooms to clean.  Remove and mince the stems.  Slice each mushroom top in half, then slice in the other direction to make 1/8″ slices.  In a small saucepan, bring the stock to a simmer.  In a large sauté pan, melt the butter.  Add the shallots and cook over medium-low heat until soft, about 5 minutes.  Add the mushroom slices and cook for about 5 minutes.  Whisk the Dijon mustard into the stock and add a couple of splashes of Calvados.  Pour over the mushroom/shallot mixture and simmer, reducing, for about 15 minutes.  Stir in the cream and simmer for 5 more minutes.  Season to taste with salt & pepper.  Serve over your choice of meat or pasta.  Yields 1 1/2 cups.