Great with Pasta, Steak or Chicken
300g or mixed mushrooms, sliced
2 garlic cloves, crushed
20g of butter
50ml of white wine
125ml of Veg stock
250ml of double cream
30g of grated Twineham grange, (Parmesan style cheese made in Sussex)
20g of chopped fresh parsley
1 sprig of thyme
Sauté the mushrooms in the frying pan with the butter, until golden, try not to stir to much or water will come out the mushrooms and they will stew not stir,
Add the garlic and sprig of thyme to the mushrooms, then add the wine this will de-glaze the pan for lots of extra flavors, reduce the wine until almost completely gone, then add the stock and cream and simmer for 2-3 minutes until starting to thicken,
Stir in the Twineham Grange this will thicken the sauce again, lastly season to taste and add the chopped parsley.
