Creamy Mushroom Sauce

Cooking time: 30 mins

SERVES: 4

Ingredients

-25g butter.

-25g sunflower oil.

-2 shallots, sliced.

-500g Portobello / chestnut mushrooms, halved & sliced.

-2 sprigs fresh thyme.

-2 garlic cloves crushed.

-150g white wine.

-3g dried mushroom .

-300g double cream.

-500g chicken stock.

-10g Cornflour.

-1 lemon.

-salt & pepper to taste.

-25g chopped parsley.

Method

- In a heavy bottomed pan on a medium heat, fry your shallot, garlic and thyme in half oil & half butter with a good pinch of salt & pepper.

- Once they have started to brown, add the mushrooms and cook until they are beautifully golden brown, and start to give their juice. Now add the dried mushrooms and cook for a further few minutes.

- Pour in the white wine and reduce to a glaze, before adding the stock and cream.

- Whisk the cornflour with a little cold water until fully incorporated. Then slowly pour this into the sauce a little at a time, stirring continuously until you are happy with the consistency.

- Finish with chopped parsley, lemon zest, lemon juice, salt and pepper... enjoy!