You might like to pair this with a dry, grassy, Pouilly Fume. In my estimation, this would cut rather nicely through the cloying richness of the creamy sauce whilst accentuating the woodiness of the mushrooms, refreshing the palette for the next unctuous forkful.
Alternatively, you could (as I did) pop into the delightful Norfolk Arms in Ringinglow (where you're pretty much guaranteed a table) and order their battered fish and chips with either mushy or garden peas.
Should you choose this option, you may well like to wash it down with a pint of Abbeydale's Moonshine or Bradfield's Farmer's Blonde. Both decent, refreshing pales.
On my recent visit, I chose to try out their guest pale from Geeves Brewery. 'Clear Cut' (as it's name suggests-we are talking Barnsley, here!) is a clean, crisp and refreshing ale with an exceptionally pale colour....very much like its West End counterpart.
Now, a pint of Geeves' Clear Cut Pale at 4.4% does to for fish and chips what Pouilly Fume does for Sole a la Bonne Femme. Just does it a little cheaper!
Ps. Sorry about lack of accents. Couldn't be arsed.