Ingredients
25g/1oz butter
1 tbsp walnut oil
2 small onions, sliced
600g/1lb 4oz wild mushrooms (or 200g/7oz dried mushrooms, rehydrated), soaked and torn
2 glasses cream sherry
salt and freshly ground black pepper
300g/11oz crème fraîche
cooked wild rice or pasta, to serve

This is a Grub Club recipe.

Method
1. Melt the butter and oil in a heavy-based pan, add the onions and cook until softened.
2. Add the torn mushrooms, sherry and salt and freshly ground black pepper, to taste. Simmer for a few minutes.
3. Turn the heat up high and cook until the liquid has reduced in volume by half. Add the crème fraîche, heat through and serve with wild rice or pasta.

This recipe has been selected as a Grub Club recipe. It won't break the bank, it's easy to prepare and what's more, it's good for you. Find out more about Grub Club, an opportunity for groups of students to get together and cook.