Instructions:
Sauté the onions & garlic – In a pan over medium heat, melt butter with olive oil. Add chopped onion and garlic, and sauté until softened (about 2-3 minutes).
Cook the mushrooms – Add sliced mushrooms and cook until browned and they release their moisture (about 5-7 minutes).
Deglaze with wine – Pour in the white wine (or broth) and let it simmer for 2-3 minutes, scraping up any browned bits from the pan.
Add broth & seasonings – Stir in beef/chicken broth, Dijon mustard, Worcestershire sauce, thyme, salt, and pepper. Simmer for about 5 minutes.
Thicken the sauce – Stir in the heavy cream and let it cook until the sauce slightly thickens. If needed, add the cornstarch slurry and stir for another 1-2 minutes.
Final touch – Taste and adjust seasoning. Sprinkle fresh parsley before serving.
Best Served With:
✔️ Grilled or pan-seared steak
✔️ Pork chops or schnitzel
✔️ Chicken breast or roasted chicken
✔️ Mashed potatoes or egg noodles
✔️ Roasted vegetables
