It's from a dish that Chef Chris Manning says was prepared table-side at restaurants he's worked at.
It's typically served as chicken Dijonnaise, but the chef says it's also good with beef and pork.
He uses apples and apple cider to give it what he calls a fall twist. Mustard and apples, he says, "go really well together."
- - 2 tablespoons butter
- - 2 cups sliced mushrooms
- - 1/2 apple, diced
- - 3 tablespoons sherry wine
- - 3 tablespoons apple cider
- - 4 teaspoons Dijon mustard
- - 1/2 cup heavy cream
- - Salt & pepper to taste
- Sauté mushrooms in butter, then add apples and let them cook together. Add sherry, cider, mustard, cream, and salt and pepper.
- Let thicken until it starts to coat the back of a spoon.
- Pair with Brianna from Coyote Moon Vineyards.