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Creamy mushroom sauce with mustard and garlic
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your dish with a medley of mushrooms for a rich and creamy sauce bursting with flavor and texture.
Ingredients:
  • 4 fresh continental parsley stems, finely chopped
  • 60ml (1/4 cup) chicken style liquid stock
  • 125ml (1/2 cup) reduced-fat thickened cream
  • 8.85 gm wholegrain mustard
  • 120g Swiss brown mushrooms, thinly sliced
  • 120g button mushrooms, thinly sliced
  • 60g shimeji mushrooms, trimmed
  • 60g enoki mushrooms, trimmed
  • 62.50 ml torn fresh continental parsley leaves
Instructions:
  • In a medium saucepan, simmer parsley stems and stock together over medium heat, covered, for 2 minutes.
  • Combine the cream, mustard, and garlic in the pot and cook over medium heat, stirring occasionally, until the mixture almost boils, about 1 minute.
  • Cook the Swiss brown mushrooms and button mushrooms together, stirring occasionally, until they are soft, for about 4-5 minutes.
  • Add the shimeji mushrooms, enoki mushrooms, and parsley to the pan. Season with salt and pepper to taste. Sauté over medium heat for 2 minutes until the mushrooms are tender. Serve promptly.

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