Wild Mushrooms in a White Wine Butter Sauce

There is something about fall that just makes eating wild mushrooms feel right. The delicate earthy flavour goes so nicely with the warm rich seasonings we gravitate to at this time of year. I like to pair these with my Fall Spiced Pork Roast, it's an unbeatable dinner combination!

5c          wild mushrooms

1tsp       dijon mustard

2tbsp    butter

1            clove of garlic (crushed)

splash of white wine

salt and pepper to taste

handful of fresh chopped flat leaf parsley

Now this is a tough recipe lol. Toss everything except the parsley into your sauce pan on medium heat and give it a stir. Let cook until the mushrooms are tender and the wine and butter have reduced into a thin sauce. Garnish with the parsley and you're done. Difficult wasn't it! 

TIP- This can easily be made vegan by simply swapping out the butter with a vegan butter like Earth Balance