CORDON BLEU WITH DUO MUSHROOM SAUCE
Serves 3
Ingredients
100 g fresh oyster mushrooms, halved
50 g fresh shiitake mushrooms, halved
1 piece small onion, chopped
1 tsp minced garlic
1/4 cup + 2 tbsp MAGNOLIA GOLD BUTTER
MAGNOLIA NUTRI-OIL for frying
1 pack MONTEREY CORDON BLEU
1/4 cup white wine
1 cup all purpose cream
1/4 cup chicken stock
salt & pepper to taste
Procedure
Cook cordon bleu according to package directions. Set aside and keep warm.
To prepare the sauce:
Melt 1/4 cup butter in a saucepan. Sauté garlic and onions, then add mushrooms. Cook for 2 minutes stirring occasionally. Remove mixture from pan and set aside. Using the same pan, add 2 tablespoons of butter. Pour in white wine and let simmer until it reduces into half its original amount. Add cream and stock. Let simmer for 2 minutes. Add mushroom mixture. Mix well. Season with salt and pepper to taste.
To serve:
Arrange sliced cordon bleu on a platter. Pour sauce on top.
Serves 3
Ingredients
100 g fresh oyster mushrooms, halved
50 g fresh shiitake mushrooms, halved
1 piece small onion, chopped
1 tsp minced garlic
1/4 cup + 2 tbsp MAGNOLIA GOLD BUTTER
MAGNOLIA NUTRI-OIL for frying
1 pack MONTEREY CORDON BLEU
1/4 cup white wine
1 cup all purpose cream
1/4 cup chicken stock
salt & pepper to taste
Procedure
Cook cordon bleu according to package directions. Set aside and keep warm.
To prepare the sauce:
Melt 1/4 cup butter in a saucepan. Sauté garlic and onions, then add mushrooms. Cook for 2 minutes stirring occasionally. Remove mixture from pan and set aside. Using the same pan, add 2 tablespoons of butter. Pour in white wine and let simmer until it reduces into half its original amount. Add cream and stock. Let simmer for 2 minutes. Add mushroom mixture. Mix well. Season with salt and pepper to taste.
To serve:
Arrange sliced cordon bleu on a platter. Pour sauce on top.
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