Servings: 12
Categories: Nat. Pork Producers Council, Sauce/ Baste/ Gravy
2 tablespoons oil
1 onion, diced
4 ounces mushrooms, sliced
4 ounces shallot, diced
3 apples, diced
1 teaspoon thyme
1 teaspoon sage
2 teaspoons black pepper
4 ounces bourbon
8 ounces brown sauce
In large skillet heat 2 tablespoons oil and stir in 1 diced onion; 4 ounces sliced mushrooms, 4 diced shallots, 3 diced apples, 1 teaspoon each thyme and sage and 2 teaspoons black pepper. Sauté until tender; add 4 ounces bourbon, 8 ounces brown sauce and simmer to reduce by 1/3. Purée mixture in a blender and reserve.
Categories: Nat. Pork Producers Council, Sauce/ Baste/ Gravy
2 tablespoons oil
1 onion, diced
4 ounces mushrooms, sliced
4 ounces shallot, diced
3 apples, diced
1 teaspoon thyme
1 teaspoon sage
2 teaspoons black pepper
4 ounces bourbon
8 ounces brown sauce
In large skillet heat 2 tablespoons oil and stir in 1 diced onion; 4 ounces sliced mushrooms, 4 diced shallots, 3 diced apples, 1 teaspoon each thyme and sage and 2 teaspoons black pepper. Sauté until tender; add 4 ounces bourbon, 8 ounces brown sauce and simmer to reduce by 1/3. Purée mixture in a blender and reserve.
0 comments:
Post a Comment