This luxurious Belgian-style wild mushroom sauce with l’Apothicaire Doppelbock beer and fresh tarragon will add a touch of elegance to your meal. Enjoy!

Ingredients:

• 8 ounces of mixed wild mushrooms (chanterelles, morels, or any wild varieties you prefer), sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 cup Doppelbock l’Apothicaire beer
• 1 cup veal stock Chartier
• 1/2 cup heavy cream
• I tablespoons or flour or Maizena
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh tarragon leaves, chopped
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Add the finely chopped shallot and garlic to the skillet and sauté until they become soft and fragrant, about 2-3 minutes.
3. Add the sliced wild mushrooms and cook, stirring occasionally, until they are tender and have released their moisture, about 8-10 minutes. Season with salt and pepper to taste.
4. Pour in the Doppelbock beer and allow it to simmer, add the flour or Maizena
5. Add the veal stock and simmer for an additional 5-7 minutes, allowing the sauce to thicken.
6. Stir in the heavy cream and fresh tarragon leaves. Simmer for another 2-3 minutes until the sauce thickens further. Adjust the salt and pepper to taste.
7. Remove the skillet from heat and stir in the remaining 1 tablespoon of butter to give the sauce a velvety texture.
8. Serve the Belgian-style wild mushroom sauce over your choice of protein, such as roasted chicken or pan-seared duck.
9. Garnish with fresh chives before serving.