Boudin blanc with wild mushrooms

By : | 0 Comments | On : February 1, 2016 | Category : sausage

Boudin Blanc with Wild Mushrooms
Serves 2
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  1. 8 x1cm slices boudin Blanc
  2. 20g butter
  3. 1 red onion, finely chopped
  4. 1 clove garlic, chopped
  5. 100g wild mushrooms, chopped if large
  6. 100ml dry white wine
  7. 1 tbsp fresh chopped parsley
  8. 80ml double cream
  9. Salt and pepper to taste
  1. Melt the butter in a large frying pan and cook the onion over a low heat until it begins to soften.
  2. Add the garlic and the mushrooms and stir well. Allow to cook over a low heat for 5 minutes until the juices from the mushrooms begin to run. Meanwhile fry or grill the boudin Blanc.
  3. Stir in the wine and season with salt and pepper.
  4. Raise the heat slightly. Stir well. The mixture should be simmering.
  5. Stir in the parsley and cream. Turn off the heat.
  6. Place the boudin Blanc on serving plates and pour over the mushroom mixture.
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