Ingredients:
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1 lb shiitake mushrooms, sliced 1/2 inch strips
2 cups low sodium beef broth
4 teaspoons coarse grain mustard
4 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
Directions:
Melt the butter and the oil in a large skillet over medium heat.
Add the mushrooms and saute about 3 minutes.
Stir in 1 cup of the beef broth and both of the mustards.
Increase the heat to high and boil to reduce by half (about 5 minutes).
Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition.
Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).
Servings: 6-8
Time preparation: 5 min.
Time total: 25 min.