In my bid to use up the last of the long forgotten mushrooms in the fridge I made this for lunch. One of many WFH privileges!
Added sliced mushrooms and diced onion to a pan on high, and cooked until the mushrooms had released all of their water.
Deglazed the pan with some shaoxing rice wine (because it was to hand), then added some butter, salt and black pepper. Added some dried thyme, microplaned garlic and some Dijon mustard.
After letting the garlic cook out I added a splash of cream and some Parmesan.
Let this reduce before tasting to check seasoning. Added a bit more salt, quite a bit more pepper, and also a splash of balsamic for brightness.
Served over hot toast, topped with some parsley.
by Cipriano_Ingolf_Oha