Mushroom Cream Sauce Recipe

Heat oil and melt butter in a large pan over medium heat. Add mushrooms and cook until brown, about 6 to 8 minutes. Add shallots and lower heat to medium-low. Cook, stirring, until shallots are translucent, about 2 to 3 minutes.

Add stock and simmer until reduced to half. Turn heat to low then whisk in cream andmustard. Season with salt and pepper. Simmer for 2 to 3 minutes or until sauce thickens slightly. Transfer to an airtight container and store in the refrigerator for up to 2 days.