Heat butter and oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.
Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard. Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season. Serve
Over pan-seared beef steak
Over jacket-baked potatoes
Add to cooked pasta with a handful chopped flat leaf parsley and grated pecorino
Serve over chicken or veal schnitzel
Spoon into centre of cooked omelette, fold over to cover the sauce then topped with diced tomato and finely chopped green onions
Use as the creamy layer when making a lasagne
Thinly slice chicken breast fillet and sauté until golden. Add mushroom sauce and serve over mashed potato or couscous.
Add shredded barbecue chicken. Spoon into ramekins and top with puff pastry lid. Bake until golden for quick and easy pies.
Add sauce to your regular Bolognese mixture, serve over large cooked shell pasta.
Serve over barbecue beef, chicken or fish skewers.
Servings 12