Creamy mushroom and Dijon mustard sauce

I love a good mushroom sauce. It’s so versatile and tastes delicious with pork, beef and chicken, works perfectly poured over most vegetables and is even good stirred through pasta or on top of a baked potato. And it’s really quick and easy to make. For a change, I sometimes add some Dijon mustard (this works particularly well with pork). If you don’t like mustard simply leave it out and you’ll have a tasty, creamy mushroom sauce that you can make in minutes.

Serves 2-4

dijon mustard sauce

15g butter

250g button mushrooms, sliced

100ml dry white wine

150ml half fat creme fraiche

2 tbsp Dijon mustard

1 tbsp chopped parsley

Melt the butter and cook the mushrooms on a medium heat for about 5 mins.

Add the wine and reduce it by half.

Stir in the creme fraiche and simmer for a minute.

Stir in the Dijon mustard and simmer for a minute.

Stir in the parsley and heat through.


Half fat creme fraiche is obviously a much healthier option and I find it still makes the sauce very creamy.

You can use vegetable or chicken stock if you don’t want to use wine.

Try wild mushrooms when they’re in season for a richer, earthier flavour.

Experiment with adding different herbs to the basic mushroom sauce like tarragon or dried herbs de Provence.

You can turn the sauce into something zesty and peppery by adding two tablespoons of green peppercorns.

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