Mushroom Mustard Cream Sauce 

Ideal for lunch or dinner

Prep Time
15 Mins

Cook Time
15 Mins

4 Adults


200g            Button / Portobello Mushrooms, 1cm slices
100g             Onion / Shallot, small dice
2                   Garlic Cloves, minced
2 tbsp          Parsley / Any fresh herb, chopped
100ml          Cream          
1 tbsp           Whole Grain Mustard
1 tsp              Salt
0.5 tsp          Ground Black Pepper
2 tbsp           Butter / Olive Oil
150ml            Beef / Chicken Stock


1.  Organise all ingredients.
2. Set a large frying pan over medium-low heat. 
3. Add butter / olive oil.
4. Add onion / shallot and mushrooms, season with half of the salt.
5. Sautee for 5 minutes or until mushrooms slightly brown.
6. Add garlic and black pepper and sautee for 2 minutes.
7. Add beef / chicken stock, increase to medium-high heat.
8. Stir vigorously to lift any brown food stuck to pan.
9. Let simmer until reduced by half, stiring occassionally.
10. Reduce heat to medium-low and add cream and mustard.
11.  Stir to combine and let simmer for 2 minutes.
12.  Add parsley.
13.  Taste and add remaining salt if needed.
14.  Transfer rested steaks to plates and serve with sauce.
15.  Enjoy!

Chefs Tips

1. Salt and pepper your steaks and leave uncovered in the refrigeratr overnight. Remove from refrigerator and leave at room temperature for 1 hour before cooking to "temper" the meat. This will ensure a nice crust, seasoning all the way through the meat and an even cooking temperature. 
2. Use the one pan to cook your steaks and your sauce for extra flavour, cook steaks to your desired temperature, remove from the pan and cover with foil to let rest.
3. Pour out any remaining oil / fat in the pan, return to the heat and proceed with the recipe.
4. As you start to cook your sauce, scrape the bottom of your pan to dissolve the caramlized steak bits  and get that good beefy flavour infused into your sauce.

tbsp = tablespooon     tsp = teaspoon