In a pan add olive oil and 1 tbsp butter.
Add the onion, garlic and saute till onions turn pink.
Add the button mushrooms, cook for 3-4 minutes.
Add the hydrated wild mushrooms, white wine and the mushroom stock. Saute.
Add the cream, mustard, salt, pepper. Mix.
Garnish with basil.
Serve with tomato pilaf.
Note: De hydrated mushrooms should be soaked and simmered in hot water for 5 minutes. The water used to hydrate these mushrooms to be used as the stock; do not throw away.
An easy to make mushroom ragout with some cream, mustard and onions.