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  • Sunflower oil 15.0 ml
  • Mushroom (roughly chopped) 250.0 g
  • Garlic (fresh, finely diced) 5.0 g
  • Dijon mustard 30.0 g
  • Milk 100.0 ml
  • Cream 60.0 ml
  1. Method:

    • Heat oil in a medium saucepan, fry mushrooms for 2 min.
    • Add garlic and cook for 1 min.
    • Add in the rest of the ingredients into the pan and cook for a further 5 min. (Thin with milk if consistency is too thick.)
  2. Chef's Note:

    A great sauce to serve with chicken breasts, grilled steak, fish or baked potato.