1Heat 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.
2Add 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
Ten great ways to serve mushroom sauce:
1Over pan-seared beef steak
2Over jacket-baked potatoes
3Add to cooked pasta with a handful chopped flat leaf parsley and grated pecorino
4Serve over chicken or veal schnitzel
5Spoon into centre of cooked omelette, fold over to cover the sauce then topped with diced tomato and finely chopped green onions
6Use as the creamy layer when making a lasagne
7Thinly slice chicken breast fillet and sauté until golden. Add mushroom sauce and serve over mashed potato or couscous.
8Add shredded barbecue chicken. Spoon into ramekins and top with puff pastry lid. Bake until golden for quick and easy pies.
9Add sauce to your regular Bolognese mixture, serve over large cooked shell pasta.
10Serve over barbecue beef, chicken or fish skewers.
Tip: Mushroom sauce will last for up to two days, stored in an airtight container in the fridge.