65min 4 ppl
Mushrooms in Mustard Sauce en Cocotte
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 9 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 7g
Carbs 12g
Fats 21g
About this dish
Whole mushrooms are seared hard in a lidded cocotte to build a deep, savoury fond, then braised under cover with shallot, garlic, and a splash of white wine before crème fraîche and two mustards - sharp Dijon and textured wholegrain - are whisked in to make a glossy sauce that clings to every cap.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Mixed mushrooms (cremini, button, small portobello)wiped clean and stems trimmed800 g
- Shallotsfinely sliced4
- Garlicfinely sliced4 cloves
- Fresh thyme1 tsp
- Lemon juicefreshly squeezed1 tsp
- Flat-leaf parsleyleaves finely chopped1 small bunch
Dairy & Eggs
- Unsalted butter2 tbsp
- Crème fraîche180 ml
Dried Goods
- Crusty breador toasted sourdough, to serve4 slices
Spices & Seasonings
- Bay leaves2 leaves
- Fine sea salt0.75 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive oil1 tbsp
- Dry white wine120 ml
- Dijon mustard2 tbsp
- Wholegrain mustard1 tbsp
Utensils
- Cocotte
- Wooden spoon
Method
1
Wipe the mushrooms clean with a damp cloth and trim any tough stems. Leave small mushrooms whole; halve any larger than 4 cm. Finely slice the shallots and garlic, pick the thyme leaves, and chop the parsley.
Approx. 10 minutes
2
Set a heavy cocotte or deep sauté pan over high heat. Add the butter and olive oil and heat until the butter foam subsides and the fat shimmers. Add the mushrooms in a single layer without stirring and cook for 5 minutes until deep golden on one side.
Approx. 5 minutes
3
Stir the mushrooms once and cook for a further 3 minutes until browned all over, then transfer to a plate. Do not discard the fond in the pan.
Approx. 3 minutes
4
Reduce the heat to medium. Add the shallots to the same pan and cook for 4 minutes, stirring occasionally, until softened and translucent.
Approx. 4 minutes
5
Add the garlic, thyme, and bay leaves and cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Pour in the white wine and scrape up all the fond from the base of the pan. Cook for 3 minutes until the wine is reduced by half.
Approx. 3 minutes
7
Return the mushrooms and any resting juices to the cocotte. Stir in the Dijon mustard, wholegrain mustard, and crème fraîche until evenly combined. Place the lid on the cocotte and reduce the heat to low.
Approx. 1 minutes
8
Braise with the lid on for 10 minutes until the mushrooms are tender and the sauce has thickened to a consistency that coats a spoon.
Approx. 10 minutes
9
Remove from the heat. Discard the bay leaves, stir in the lemon juice, and season with salt and pepper. Scatter over the chopped parsley and serve immediately from the cocotte with crusty bread.
Approx. 2 minutes
