125 g mushrooms (½ punnet), sliced – button, Swiss brown, or mixed mushrooms
1 tbsp butter
1 tbsp Dijon mustard
120 ml stock (½ cup – beef or vegetable both work well)
60 ml cream (¼ cup – thickened or double cream preferred)
Salt and freshly ground black pepper, to taste
Optional Upgrades
Splash of white wine or sherry for extra depth
1 small shallot, finely diced and sautéed with the mushrooms
A few sprigs of thyme or pinch of dried herbs
A dash of Worcestershire sauce for a richer umami base
Finish with a knob of butter or a touch of truffle oil if you’re feeling decadent
Method
Sauté the mushrooms: Heat butter in a skillet over medium heat. Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and golden. Let them release and reabsorb their juices—it’s where the flavour lives.
Build the sauce: Stir in the Dijon mustard, then pour in the stock. Let it simmer gently for 3–5 minutes, reducing slightly.
Creamy finish: Add the cream and stir well. Simmer for another 2–3 minutes, until the sauce is velvety and coats the back of a spoon.
Season & serve: Add salt and freshly ground black pepper to taste. Serve hot over a sizzling steak, seared chicken, or even roasted veg.
Refiner’s Tips
Thicker sauce? Simmer a bit longer or reduce the stock by ¼ before adding cream.
Too thin? Mix 1 tsp cornflour with 1 tbsp water and stir it in at the end.
Meaty bonus: Cook the mushrooms in the same pan used to sear your steak to soak up all that caramelised goodness.