50g/2oz/4 tbsp butter
1 onion, finely chopped
175g/6oz button or cup mushrooms, sliced
150g/5oz mixed wild mushrooms, sliced
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup white wine
200ml/7fl oz/¾ cup crème fraîche or cream
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a pan and cook the onion over a low heat for 10 minutes. Add the mushrooms and garlic and cook over a high heat for 4–5 minutes until tender and all the moisture has evaporated.
2 Add the wine, bring to the boil and bubble away until reduced by half.
3 Add the crème fraîche and the seasoning. Bring to the boil and bubble away for 5 minutes or until slightly thickened. Stir in the parsley.