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Duet of Mustard Sauce

 1 Tbsp butter
 1 cup button mushrooms, chopped
 1 shallot, diced
 1 clove garlic, minced
 2 Tbsp white wine
 ¼ tsp dried thyme
 1 ½ cups 35% cream
 ½ medium tomato, peeled and chopped
 1 Tbsp Dijon mustard
 1 Tbsp whole mustard seed
 salt and freshly ground pepper, to taste
1

Melt butter in a frypan over medium heat. Add butter, mushrooms, shallot and garlic and saute for a few minutes, until slightly softened.

2

Add white wine and thyme, and cook until liquids are slightly reduced.

3

Add cream, tomato and the two mustards and continue to gently saute until sauce is reduced to desired thickness. Season to taste with salt and pepper.

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