Mushroom sauce

INGREDIENTS 

Knob of butter (2 tbsp) 

Splash of olive oil (to prevent the butter from browning)

150g of mushrooms, sliced 

2 cloves garlic, minced

1/2 cup of stock (I use a vegetable stock cube)

1 tbsp Worchester sauce

1 tbsp of Australian mustard (or Dijon)

150ml of thickened cream

Salt and pepper to taste.

METHOD

In a frying pan, saute the mushrooms in the butter and oil until the mushrooms brown, adding the garlic for the final minute. 

Add in the stock, Worchester and mustard and stir to combine. Add in the cream and simmer gently until the sauce thickens. Add salt and pepper if needed.