Panfried boudin blanc with carmelized apples and butter sauteed mushroom caps.
However, even if you threw these immediately onto a baguette with mustard, who could deny you? Not I.
Or you can go with the program.
Jade did. That’s why she got this hat.
Mushroom Boudin Blanc with Apples
4 boudin blanc, mushroom flavored
1 tbsp butter
2 apples, cored and sectioned into 6 pieces each
1 tbsp brown sugar
1 tsp water
Brown the boudin in the butter until it takes on a nice pleasant color. Lower the flame, cover and cook for about 10 minutes, turning occasionally. Remove from the pan and keep warm.
Add the apples to the pan and turn until slightly brown. Add the sugar and water and cook for about 5 minutes. Serve with the boudin and sauteed mushroom caps.
Wine suggestion: Chablis
You may not believe this but….. I bought four big apple and thyme sausages to cook for our evening meal tonight. I will add a couple of sliced apples to the pan with the onions and perhaps add a bit of brown sugar too. I like to cook the sausages on a pan, without any added butter or oil, over a very low heat. they take about 40 minutes to cook this way but are delicious as a result of the slow cooking and caramelisation.
Apple and thyme! Perfect combination. I bet they were so good!
I’m so into my mushrooms right now and these sound delicious! I’ve been away from wordpress for around a week so I shall have to catch up with your posts 😀
I seem to be obsessed with mushrooms right now too! Glad you’re back Frugal.
As am I!
Jade is looking so cool – great hat. I’m also keen on boudin.
Thank you Roger. That hat is so 40s!
My sausages in the fridge are a different type, but the recipe would work. Dinner! Love the hat on such a beautiful young woman.
Thank you Fay.
Great photos, making me hungry.
Thank you Karen. We were pretty hungry ourselves 🙂
Wait, if I go with the program do I have to wear the hat? I think it suits Jade more, but if I have to to get this dinner well bring it on.
The hat was a bonus. If you go with the program you GET to wear the hat.
I wish I could get lovely boudin like these where I am. Such a great flavour comination with the apples, and as usual such lip smacking photography.
Cheers
Marcus
You can make them. We did a few times in Africa. “Sausagemaker” http://www.sausagemaker.com/ has everything you need and you have the smoking equipment. Sounds like a great blog post.
I’m not so keen on apples….except in these sort of dishes. It looks wonderful!
What a coincidence! I don’t care that much for apples either, except for as an ingredient in a cooked dish.
This is a lovely recipe… I am in a sausage making mood and have yet to try boudin blanc… now to find a recipe for that!!!