Mushroom, chickpea balls & creamy mustard sauce - Trois fois par jour

Ingredients

• 2 cans (454 g) of white mushrooms
• 1 onion, minced
• 1 garlic clove, chopped
• Salt & pepper, as preferred
• 1 tablespoon of olive oil
• 1 can (540 ml) of chickpeas, rinsed and strained
• 2 tarragon twigs, leafs only
• 1 tablespoon of Dijon mustard
• 3/4 cup of plain breadcrumbs
• 1 egg
• 2 teaspoons of corn starch+ 2 tbsps of water
• 1 1/2 cup of vegetable broth
• 2 tablespoons of honey
• 1/4 cup of Dijon mustard
• 3/4 cup of cooking cream