Mushroom sauce

Cut the onion into small pieces.

Finely chop the mixed mushrooms.

Finely chop the fresh thyme leaves.

Heat the butter in a frying pan until the foam dries or use shortening of meat.

Scoop the onion and mushrooms through and fry the mushrooms while stirring on medium high heat brown, let the moisture evaporate.

Stir in the mustard and thyme and sprinkle with salt and freshly ground pepper.

Pour in the fond and heat for 2 minutes on high heat, letting some moisture evaporate.

Then pour in the cream and cook on medium-high heat for a few minutes until it becomes a nice creamy sauce.

Serve the sauce with pork oyster.