Creamy Garlic Mushroom Sauce

I LOVE garlic mushrooms but have never managed to make them at home with a deep enough flavour. Through this recipe from Chef Jack Ovens I have learned that it's about cooking the sauce for a good amount of time once the cream is added, the flavour developed more throughout. I served this with chicken but it would be amazing on toasted bread or honestly, I could just drink it!

Ingredients

• 2 tbs unsalted butter

• 1 tsp oil

• 4 cloves garlic, thinly sliced

• 1 shallot, finely diced

• 300g mushrooms, thinly sliced

• 2 tbsp white wine

• 1 tbsp flat leaf parsley

• 400ml full fat cream
  

Method

1. Pour the oil and butter into a flat, shallow frying pan and place over a gentle heat.

2. Add the garlic and shallots.

3. Fry gently for a minute, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.

4. Add the mushrooms to the pan, stirring frequently.

5. Add a pinch of salt.

6. Once the mushrooms have all started to colour, pour the wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.

7. Add the parsley

8. Add the cream to the pan and mix through.

9. Bring to a boil then reduce heat down to medium heat and simmer for 15 mins or until the sauce is thick. Stir frequently throughout.