Sear mushrooms in butter until they begin to brown, deglaze the pan with a flavorful alcohol, add cream and a swirl of Dijon mustard and Voila! You have alchemical magic in a pan!
The beauty of this dish is that it is great over pasta, rice, polenta or even humble toast. But you will definitely want something to mop up that amazing sauce!
For those of you worried about calories and the amount of heavy cream this dish requires, relax! Most of the cream is cooked a way as the sauce reduces, leaving behind flavor and unctuousness.
