400 g cup mushrooms, diced
1 garlic clove, crushed
1 Tbsp Worchestershire sauce, salt-reduced
1 cup salt-reduced beef stock
1 tsp Dijon mustard
2 tsp cornflour
2 Tbsp chopped flat leaf parsley

Set a saucepan to high heat and spray with olive oil spray. Add mushrooms and garlic, cook for 5 minutes or until mushrooms are tender.

Combine the Worcestershire sauce, stock
and mustard in a jug. Stir into the mushrooms, cook, stirring
occasionally for 3 minutes.

Blend the cornflour with 1 Tbs cold water until smooth. Stir cornflour
mixture into mushrooms. Bring to the boil, reduce heat to medium
and cook, stirring occasionally, for 5 minutes or until sauce
thickens slightly. Stir in the parsley.

SOOOOO yummy