In a sauté pan, heat one tablespoon of butter. Melt on medium-high heat and then cook onion, garlic, and mushrooms until soft about 5 minutes. Remove all but a spoonful of onion/mushroom mixture and place into a bowl.
In the same sauté pan whisk in wine and dijon mustard. Reduce by half (about 5 minutes) over medium heat. Slowly whisk in butter.
Remove from heat and place the onion/mushroom mixture back in the pan add parsley and season with salt and pepper to taste. Serve on top of your favorite steak. Add a sprig of fresh thyme for garnish.
- Wipe the dirt off of mushrooms using a damp cloth. Do not dredge mushrooms in water to rinse.
- Use whatever red wine you plan to enjoy with dinner. If you don't drink wine, you can use an inexpensive dry red wine.
- Add fresh thyme at the end to add additional flavors to the sauce.
- Top steaks with mushrooms and a sprig of fresh thyme for additional garnish.
Serving: 0.25c | Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 42mg | Potassium: 328mg | Fiber: 1g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg