Creamy Mushroom Sauce

Step 1

Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.

Step 2

Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).

Step 3

Reduce the heat to medium and stir in the garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds.

Step 4

Stir in the white wine and let it bubble for about 30 seconds - 1 minute.

Step 5

Pour in the cream and cook for another 3-5 minutes or until the sauce has thickened to your liking.

Step 6

Season with salt & pepper to taste (I am fairly generous with cream sauces) and stir in the chopped parsley. Serve immediately.