INGREDIENTS
15 Gr Butter
1 Tbsp Veggie Oil
250 Gr Mushrooms
175 ml White Wine
1 Tsp Mustard
300 ml Double Cream or Thickened Cream
Salt & Pepper to Taste
Extras if you wish
2 Tbsp Freshly Grated Parmesan
1/2 Tsp Dried Thyme
1/2 Tsp Dried Oregano
METHOD
1 Add Oil and Butter to pan on medium heat.
2 Add Mushrooms and cook down until soft and the liquid has reduced.
3 Add White wine and reduce to half.
4 Add Mustard.
5 Add the Cream and stir until thickened.
6 Add the extras at the end and melt the Parmesan.
