Horneywink Cider with Oyster Mushroom Cream Sauce
About the chef
This beautiful new recipe recipe was created by TV’s Great British Menu chef, Matt Jordan, whose career has included working at Michelin-starred establishments including Moor Hall and The Ledbury.
Matt describes our Signature Green Label cider as “Really sophisticated and complex, refreshing and very drinkable. It would be a perfect partner for a range of foods, particularly cheese and, of course meat and shellfish, but equally at home with dessert, given the depth of flavour. It really does have a quality look and taste – quite unlike any other cider I have tasted.”
Blending the flavour of apple, mushroom, garlic, mustard and herbs,this delightfully rich sauce is a great accompaniment to meat and poultry, or just served on its own with fresh, crusty bread.
Ingredients
- 300g oyster mushrooms
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter (for finishing)
- 1 medium shallot, finely diced
- 2 cloves garlic, finely minced
- 120ml Horneywink Fine Cider
- 100g crème fraîche
- 1 tsp whole grain mustard
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Good quality apple cider vinegar
- Maldon Sea salt flakes and freshly cracked black pepper
Preparation
Tear the oyster mushrooms lengthways by hand into bite-sized strips rather than slicing them with a knife—the ragged edges absorb sauce and brown much better. Heat a wide based saucepan over medium-high heat with 2 tbsp oil. Add the mushrooms in a single layer. Let them sit untouched for 3–4 minutes until deeply caramelised and golden brown at the edges. Turn, season lightly with salt, and cook for another 2 minutes. Transfer to a plate.
Lower the heat to medium and add 1 tbsp butter to the same pan. Add the diced shallot and fresh thyme, sweating for 2–3 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant. Pour in the Horneywink cider, using a wooden spoon to scrape up all the savoury browned bits stuck to the pan. Allow the cider to bubble vigorously until reduced by two-thirds.
Reduce heat to low. Whisk in the Dijon mustard and crème fraiche bring to a very gentle simmer until the sauce thickens and the fold the seared oyster mushrooms back into the pan for 1 minute to warm through and coat.
Remove from the heat. Stir through the chopped fresh parsley. Taste and finish with Maldon sea salt flakes, fresh black pepper, and a splash of good quality cider vinegar
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