Peel and dice the shallot and garlic,
Pick the leaves from the parsley stalk and finely slice
Pick the leaves from the thyme.
Tear or cut the mushrooms into 10 millimeter size pieces
Heat a saucepan with the butter, when its foaming turn the heat down to low, add the shallots and cook for a minute, then add the mushrooms, thyme and garlic and cook for a minute or two. Remove the mushrooms from the pan with a slotted spoon and drain on kitchen paper, try to only remove the mushrooms!
Turn the heat back up and add the wine, boil it down to reduce it by half the volume, the do the same with the vegetable stock and then the cream. You can make your sauce as thick or thin as you like at this point depending on what you are using it for.
Add the mustard, parsley and pepper, check the seasoning and if required add some salt. Powdered stocks can be quite salty, especially when reduced.
Add the mushrooms back into the sauce and simmer for a minute before serving.
«By removing the mushrooms at the start we can boil the sauce down without damaging the texture, taste and appearance of the mushrooms.»