Cider Cream Sauce

• 3 tablespoons unsalted butter at room temperature
• ½ cup sliced mushrooms
• ½

In a deep saucepan, melt 1 tablespoon of the butter over medium-high heat and sauté the mushrooms, green onions, apples, and ginger until just beginning to color, about 5 minutes. Add the cider, stock, and mustard and reduce by half. Add the cream and reduce to a light sauce consistency. Strain the sauce through a fine-mesh strainer. Remove from the heat and whisk in the remaining 2 tablespoons