- 1 tablespoon oil
- 1 tablespoon salted butter
- 8 ounces whole button mushrooms (227g)
- pinch of salt and pepper
- 2 garlic cloves (minced)
- ½ cup heavy or whipping cream (35%) (120ml)
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh basil, plus a little more for garnish (finely chopped)
Heat the oil and butter in a skillet on a medium high heat.
Once hot add the mushrooms with a little salt and pepper.
Cook until they start to brown, stir occasionally (about 5 minutes)
Add in the minced garlic and cook for another couple of minutes.
Add in the cream and mustard to the skillet and bring to a simmer.
Simmer til the cream sauce has thickened, this only takes a couple of minutes.
Take off of the heat and stir in the fresh basil.
Serve with more basil to garnish.
- You can make this recipe with whole or sliced mushrooms.
- Brown the mushrooms before adding the cream, this helps to add flavor and get rid of excess moisture.
- Use a large pan and don’t overcrowd the mushrooms. If you add too many mushrooms to a small pan they will steam rather than brown and can turn soggy.
Calories: 233kcal | Carbohydrates: 4g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 84mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg