- Cooking Time:
- Preparation Time:
- 1/4 cup butter
- 1/2 pound mushrooms, sliced
- 1 tsp. soy sauce
- 3/4 cup heavy cream
- 1 tbsp. dijon mustard
- Dash paprika
- 1 tbsp. chopped fresh parsley
- salt, pepper to taste
- Melt butter in a large skillet. Saute the mushrooms until tender. Stir in soy sauce, cream and mustard. Bring to a slow boil on medium heat, cook until the sauce has thickened, stirring frequently. Add paprika and parsley. Season to taste.
- This is served over Veal Cordon Bleu. Also nice over fish fillets, chicken breasts, hamburger patties, steaks. Maybe even pastas and veggies.
NotesLooked for a better one than mine on the computer and typed in "champignon sauce" and this one returned. "Champignon Adiehe's Blog Mushroom sauce" It certainly looks better than mine. The heavy cream, the dijon, yep, this is a keeper for sure.
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