Ingredients

1 tablespoon oil

1/2 onion, diced

2 ounces mushrooms, sliced

2 ounces shallot, diced

1 1/2 apples, diced

1/2 teaspoon thyme

1/2 teaspoon sage

1 teaspoon black pepper

2 fluid ounces bourbon

4 fluid ounces beef gravy, canned

Difficulty: 3 | Serves: 6
Executive Chef: John S. Rifkin CEC
Directions:

1. In large skillet heat 2 tablespoons oil and stir in 1diced onion; 4 ounces sliced mushrooms, 4 diced shallots, 3 diced apples, 1 teaspoon each thyme and sage and 2 teaspoons black pepper.

2. Sauté until tender; add 4 ounces bourbon, 8 ounces brown sauce and simmer to reduce by 1/3.

3.  Purée mixture in a blender and reserve.

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