Recipe: Creamy Mushroom Sauce

INGREDIENTS:

• 30 g butter
• 2 tbsp olive oil
• 1 large brown onion, finely chopped
• 200g cup mushrooms, trimmed, quartered
• 200g Swiss brown mushrooms, trimmed, quartered
• 2 tbsp plain flour
• 1 1/2 cups beef stock
• 2/3 cup thickened cream
• 1 tsp Dijon mustard
• 2 tbsp chopped flat-leaf parsley

METHOD:

• Heat butter and oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
• Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard. Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season.

TO SERVE:

• We recommend serving with roast lamb and roasted vegetables.
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