1 tbsp butter
2 tsp vegetable oil
55g/2oz button mushrooms
1 garlic clove, finely chopped
120ml/4fl oz white wine
2 tbsp double cream
1 tbsp parsley, chopped
Place the butter and the oil in a small frying pan, and when the butter begins to foam, add the mushrooms and garlic. Sauté for 2-3 minutes.
Add the white wine, and reduce for a further minute or two.
Add the cream, stir in to combine, then add the parsley, to finish.
