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Heat the butter and oil in a large frying pan. Cook the onion for 3 - 4 mins until soft and beginning to colour. Add the chicken and cook for 5 - 7 mins until golden brown. Add the mushrooms; cook until soft and most of the liquid has simmered off. Add the wine and boil for 5 mins to reduce by half. Then add the broth, mustard and sour cream and bring to the boil. Season and add the parsley. Serve immediately over noodles or rice.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends