1 tbsp olive oil
15g/½oz butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
225g/8oz button mushrooms, wiped and sliced
150ml/5fl oz dry white wine
150ml/5fl oz crème fraîche
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
Add the garlic and the mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
Add the wine and reduce by half.
Stir in the crème fraîche and parsley and heat through.
Season to taste.
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