French > Sausage

Boudin Blanc de Rethel with Wild Mushrooms and Cream Recipe

Ingredients with Measurements:
- 4 Boudin Blanc de Rethel sausages
- 1 pound of mixed wild mushrooms (such as chanterelles, oyster, and shiitake mushrooms)
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 1/2 cup of chopped shallots
- 2 cloves of minced garlic
- 1/4 cup of dry white wine
- Salt and pepper to taste
- Chopped parsley for garnish

Special equipment needed:
- Large skillet
- Tongs
- Sharp knife

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a large skillet, heat the olive oil and butter over medium heat.

3. Add the chopped shallots and minced garlic to the skillet and sauté until soft and fragrant.

4. Add the mixed wild mushrooms to the skillet and cook until they release their moisture and become tender.

5. Pour in the white wine and let it cook for a few minutes until the liquid has reduced by half.

6. Add the heavy cream to the skillet and stir to combine. Let it simmer for a few minutes until the sauce has thickened.

7. Season the mushroom sauce with salt and pepper to taste.

8. In a separate skillet, brown the Boudin Blanc de Rethel sausages on all sides over medium-high heat using tongs.

9. Transfer the sausages to a baking dish and bake in the preheated oven for 10-15 minutes until cooked through.

10. To serve, spoon the mushroom sauce over the Boudin Blanc de Rethel sausages and garnish with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 450
Fat: 35g
Protein: 18g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 800mg

Substitutions for ingredients:
- You can use any type of sausage instead of Boudin Blanc de Rethel.
- If you can't find wild mushrooms, you can use regular mushrooms instead.

Variations:
- You can add chopped herbs such as thyme or rosemary to the mushroom sauce for extra flavor.
- You can substitute the heavy cream with sour cream or crème fraîche for a tangier sauce.

Tips and tricks:
- Make sure to brown the sausages well before baking them in the oven to ensure they are cooked through.
- Use a mix of different wild mushrooms for a more complex flavor.
- Don't overcrowd the skillet when cooking the mushrooms, as this will cause them to steam instead of brown.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the sausages and mushroom sauce in a skillet over medium heat and cook until heated through.

Presentation ideas:
Serve the Boudin Blanc de Rethel with Wild Mushrooms and Cream on a bed of mashed potatoes or polenta for a hearty meal.

Garnishes:
Garnish with chopped parsley for a pop of color.

Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve with a side of roasted vegetables such as Brussels sprouts or carrots.

Troubleshooting advice:
If the mushroom sauce is too thick, you can thin it out with a little bit of chicken or vegetable broth.

Food safety advice:
Make sure to cook the sausages to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Boudin Blanc de Rethel is a type of French sausage made with pork, milk, and eggs. It originated in the town of Rethel in the Champagne-Ardenne region of France.

Flavor profiles:
This dish has a rich and creamy mushroom sauce that pairs well with the mild and slightly sweet flavor of the Boudin Blanc de Rethel sausage.

Serving suggestions:
Serve this dish as a main course for a cozy dinner party or special occasion.

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Region: French

Taste: Savory, Rich, Creamy, Earthy, Herbal, Nutty