Well, it’s been a long road and nearly a month since I’ve posted a blog. My whole system has changed over and I’ve redesigned which has been way more complicated than I could ever have anticipated. So, sorry for disappearing off your radar for so long. Please refollow my blog on the right hand side by adding in your email address in the subscribe box in the right hand column. That way you won’t miss anything – and there’s plenty of good stuff coming up.
Today there’s a tasty, tangy mushroom sauce that’s great with pork, chicken, pasta or piled on top of a baked potato. Enjoy!
250g button mushrooms
100ml dry white wine
150ml half fat creme fraiche
1 tbsp chopped fresh parsley
2 tbsps Dijon mustard
Melt the butter in a pan and cook the mushrooms on a medium heat for about 10 minutes.
Add the wine and reduce by half.
Stir in the creme fraiche and simmer for 2 mins.
Stir in the Dijon mustard and simmer for another 2 mins.
Stir in the parsley and heat it through.