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Lynn's Mushroom Sauce

300 g Mushrooms, chopped
1 Onion, finely chopped
3 tb Butter
2 tb Olive oil
400 ml Can of coconut milk
2/3 c Dry white wine
3 ts Coarse ground black pepper
3 Dessert spoons Beerenberg
Bavarian prepared Mustard
3 tb Chopped coriander
Salt to taste

Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste.