• Start by adding 15g of butter into a hot saucepan, and then 1 tbsp vegetable oil to stop the butter burning.
• Now add the mushrooms. Chestnut, Cremini or Portobello you can use almost any kind you like.
• Let them cook on a low heat. Avoid burning them and let them brown.
• Add the white wine when the mushrooms are nice and soft and let it reduce by half.
• Gradually add the mustard and stir in. I normally use Dijon but you can use whatever mustard you prefer.
• Then add the double cream and let everything sit on a low heat for a minute or two, so the flavours get incorporated into the cream. You don’t want to just get a creamy flavor; you also want to taste the mushrooms. Don’t over reduce it.
• Test for seasoning.

Extra tip

• Try adding a splash of dry sherry to the sauce. It makes wonders!