Calvados Mushroom Sauce Recipe Created by Ruth Paget
Note:
This is my go-to sauce when I lived in Paris, France in the early 1990s was a buttery, mushroom sauce that I made with Calvados, France’s famous apple brandy with the best ones coming from the Pays d’Auge, the A.O.C. region in Normandy.
This sauce is loosely based on the mushroom sauce for sole Dieppoise.. The ingredients for this sauce were sold by fishmongers in fall at the weekly covered market in the Centre Charras in Courbevoie, a Parisian suburb just across the bridge over the Seine by the La Défense skyscrapers.
I used this simple sauce on sautéed white fish, sautéed chicken breasts, fried pork chops, pasta, and mashed potatoes.
For 4 People
Ingredients:
-4 tablespoons butter with sea salt
-2 cups sliced mushrooms
-1 or 2 shots of Calvados
-1 cup heavy cream
-2 tablespoons chopped parsley
Steps:
1-Melt butter in a sauté pan. Add mushrooms to the pan and stir over medium-high heat until they render water (about 10 – 15 minutes).
2-Continue stirring until the water in the pan evaporates.
3-Add Calvados to the mushrooms and stir 4 to 5 minutes to burn off the alcohol, but leave the flavor.
4-Add cream to the mushroom mixture and stir till steam rises from the mushrooms. Serve as soon as possible over cooked fish, pork chops, chicken, pasta, or mashed potatoes with parsley sprinkled on top.
Note:
This recipe can be made with Sicilian Marsala as in chicken Marsala.
Other fortified wines like Marsala can be used including:
Muscat de Rivesaltes - France
Muscat de Samothrace - Greece
Oloroso sherry - Spain
Sweet porto - Portugal
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
