Diane Sauce - Cuisine Magazine - From New Zealand to the World

Ingredients

• 80g unsalted butter, diced
• 2 cloves garlic, finely minced
• 2 golden shallots, finely diced
• 160ml good-quality cognac
• 180g button mushrooms, finely diced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 teaspoons dijon mustard
• 300ml thick (double/heavy) cream
• 60g flat-leafed (Italian) parsley, finely chopped
• salt and pepper, to season