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Mushroom, sherry & grain mustard sauce
- 3 tbsp olive oil
- 200g button mushrooms , quartered
- 1 garlic clove , lightly crushed
- 1 sprig thyme
- 150ml dry sherry
- 1 tbsp sherry or balsamic vinegar
- 150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
- 2 tbsp crme frache
- 1 tbsp grain mustard
- 2 tbsp chopped flatleaf parsley
Directions:View on BBC Good Food
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