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.