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