Mushroom sauce

Miriam's tips for the perfect mushroom sauce:

• For a little extra richness, I'll add a splash of white wine after browning the mushrooms and let it bubble until reduced before adding the cream. It also helps to deglaze the pan and lift all those flavourful caramelised bits from the bottom.
• If the sauce becomes thicker than you'd like, simply loosen it with a splash of stock or water. Add just a little at a time until it's creamy enough to spoon or pour easily.
• A small spoonful of Dijon or wholegrain mustard is one of my favourite additions. It cuts through the richness of the cream and works particularly well when I'm serving the sauce with steak or chicken.
• This sauce isn't just for steak – I'll spoon it over pork chops or roast chicken, stir it through pasta or serve it with mashed potatoes. For a finishing touch, I like to add some chopped parsley or thyme and plenty of freshly ground black pepper.