Creamy Mushroom, Cider and Spinach Sauce with Sautéed Apple
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 4
Ingredients
250mlsingle cream
250mldry cider
2tspcornflour
Pinchnutmeg
1large knob butter
1eating appletop and bottom removed and sliced across into 4 slices
4-6chestnut mushroomschopped finely
Handful spinachwashed and chopped finely
1tsplemon juice
salt and ground black pepper
Instructions
Melt the butter gently in a sauté pan and put in the apples. Fry until golden then turn over and repeat.Drain them, keeping the juices in the pan, and keep warm.
Add the mushrooms to the pan and sauce for a couple of minutes over a medium heat.
Add the cream and cider to the pan and bring slowly to a gentle boil.
Mix the cornflour with the nutmeg and lemon juice to a smooth paste adding a little water if needed.
Add to the pan, stirring well and cook gently, stirring constantly, for 2 minutes.
Add the spinach and stir in and season to taste.
Notes
To serve: Delicious with grilled pork or chicken. Serve with the sauce and sautéed apple. Tip: To use up fridge and store-cupboard bits replace - Cider with apple juice Cream with greek yogurt or creme fraiche Spinach with chopped fresh herbs