Ingredients
- 150 grams (5,3 oz) mushrooms
- 50 grams (half stick) butter
- 1 tbsp olive oil
- 2 onions (preferably shallots)
- 1 garlic clove
- 150 grams (5,3 oz) tomatoes
- 120 ml (4 oz) dry white wine
- 120 ml (4 oz) chicken stock
- 2 tsp tomato paste
- 1 tsp mustard
- Salt and pepper to taste
- fresh parsley (or dill or both, depending on preferences)
Directions
- Melt the butter and add the olive oil.
- Saute the chopped mushrooms for a few minutes.
- Remove the mushrooms and set them aside.
- In the same pan where the mushrooms cooked, saute the onions and the garlic until softened.
- Add diced tomatoes and cook for 10 minutes on medium heat.
- Add the wine, chicken stock, tomato paste and the mustard blend and let it simmer for a couple of minutes.
- Return the sauteed mushrooms to the pan and let the sauce cook until it reaches the desired consistency.
- Season with salt, pepper and chopped parsley.
- Serve with veal, chicken, pork, pasta or rice.
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