Delights of Dijon — Stuffed Portobello Mushrooms with Mustard Wine Sauce

Ingredients

• 3 tbsp butter
• 1 tbsp Maille White Wine Mustard
• 2 shallots (about ½ cup)
• 1 clove garlic, minced or finely grated
• ¾ cup white wine
• 1 tbsp flour or 1 tsp cornstarch
• ½ cup cashew or coconut milk (you can use regular milk too)
• ½ cup chicken broth
• ½ cup gruyere cheese
• salt and pepper to taste

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